Pumpkin Roll Cake with Cream Cheese Filling
This Pumpkin Roll Cake with Cream Cheese Filling is a moist, spiced autumn delight with a luscious creamy swirl. Perfect for cozy gatherings and holiday treats!
Servings: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract plus 1 teaspoon for filling
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon milk
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Line your jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes.
- Beat in the pumpkin puree and 1 teaspoon of vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Pour the batter evenly into the prepared pan and smooth the top. Bake at 350°F (175°C) for 15 to 18 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from the short end. Let it cool completely in the rolled position.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, 1 teaspoon vanilla extract, and milk. Beat until fluffy and creamy.
- Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface. Sprinkle with chopped walnuts or pecans if using. Re-roll the cake without the towel, wrapping it tightly.
- Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set. Slice and serve chilled or at room temperature.
Equipment
- Jelly roll pan (10x15 inches)
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Parchment Paper
- Clean kitchen towel
- Cooling rack
Notes
- Roll the cake while it is still warm to prevent cracking.
- Store wrapped tightly in the refrigerator for up to 4 days or freeze for up to 2 months.
- Try adding nuts or dried cranberries to the filling for extra texture and flavor.
