Print

Moist Pumpkin Roll with Cream Cheese Filling

moist pumpkin roll - featured image
Print Recipe

A cozy fall dessert featuring a moist pumpkin sponge rolled with a tangy cream cheese filling. Perfect for holiday gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 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 ground ginger
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (about 1/4 cup)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper and grease lightly.
  2. In a large bowl, beat 3 large eggs with 1 cup sugar until thick and pale, about 2-3 minutes with an electric mixer on medium speed.
  3. Mix in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract until smooth and combined.
  4. In a separate bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon salt.
  5. Gently fold the flour mixture into the pumpkin batter using a spatula until no streaks of flour remain. Batter should be thick but spreadable.
  6. Spread batter evenly into the prepared jelly roll pan and smooth the top.
  7. Bake for 13-15 minutes until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
  8. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, loosen edges with a knife, invert onto the sugared towel, and carefully peel off the parchment paper.
  10. Starting at the short end, roll the cake up with the towel inside to prevent cracking. Let it cool completely rolled up.
  11. Beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth.
  12. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until fluffy and spreadable.
  13. Once the cake is cool, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small border at the edges.
  14. Roll the cake back up carefully without the towel. Wrap tightly in plastic wrap and refrigerate at least 1 hour to set.
  15. Slice with a sharp knife dusted with powdered sugar for pretty edges. Store leftovers covered in the fridge.

Notes

Beat eggs and sugar until thick for a tender texture. Roll the cake while warm using a powdered sugar-dusted towel to prevent cracks. Chill the roll before slicing for clean cuts. If cracks appear, patch with filling. Avoid overbaking to keep the cake moist.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, pumpkin dessert, holiday baking, easy pumpkin roll, moist pumpkin cake

Find it online: https://jodierecipes.com/moist-pumpkin-roll-with-cream-cheese-filling-easy-homemade-recipe-for-fall/