Delicious Pumpkin Roll with Cream Cheese Filling
Pumpkin Roll with Cream Cheese Recipe made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups powdered sugar
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
Instructions
- Preheat the oven to 375°F (190°C)
- Prepare a 15x10 inch jelly roll pan with parchment paper
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt
- In a large mixing bowl, beat eggs and granulated sugar until thick and pale
- Gently stir in the flour mixture and pumpkin puree until just combined
- Spread the batter evenly in the pan
- Bake for 13-15 minutes or until the edges are lightly golden and the center springs back when touched
- Remove from the oven and immediately invert onto a clean towel sprinkled with powdered sugar
- Peel off the parchment paper and roll the cake up in the towel, starting from the short end
- Let the rolled cake cool completely at room temperature
- Prepare the cream cheese filling by beating softened cream cheese, butter, and powdered sugar until smooth
- Unroll the cake and spread the cream cheese filling evenly across the surface
- Roll the cake back up (without the towel) and wrap it in plastic wrap
- Refrigerate for at least 1 hour before slicing
- Slice and serve, garnishing with additional powdered sugar if desired