Pumpkin Cake Roll With Cream Cheese Filling

The Pumpkin Cake Roll is a classic American dessert that is often enjoyed during the fall season. Its origins can be traced back to the mid-20th century when pumpkin became a popular ingredient in baking recipes. The combination of the moist pumpkin-spiced cake and creamy cream cheese filling creates a delicious and festive treat.

This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Pumpkin Cake Roll With Cream Cheese Filling

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 15 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 8 Calories: 2240

Best Season: Fall

Ingredients

Servings

• For the Cake Roll:
• 3 large - Eggs
• 1 cup - Granulated Sugar
• ²⁄₃ cup - Pumpkin Puree
• ³⁄₄ cup - All-Purpose Flour
• ¹⁄₂ teaspoon - Baking Powder
• ¹⁄₂ teaspoon - Ground Cinnamon
• ¹⁄₄ teaspoon - Salt
• ¹⁄₄ teaspoon - Ground Ginger
• ¹⁄₄ teaspoon - Ground Nutmeg
• 1 cup - Powdered Sugar
• For the Cream Cheese Filling:
• 8 ounce - Cream Cheese
• 4 tablespoon - Unsalted Butter
• 1 cup - Powdered Sugar
• 1 teaspoon - Vanilla Extract
• pinch - Salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until thick and pale yellow. Add the pumpkin puree and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with powdered sugar.
6. Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
7. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place the rolled cake on a wire rack and let it cool completely.
8. In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and salt, and continue beating until well combined.
9. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
10. Gently roll the cake back up, this time without the towel. Place the cake roll on a serving platter, seam-side down.
11. Refrigerate for at least 1 hour before serving. Dust with powdered sugar, if desired.
12. Slice and serve the Pumpkin Cake Roll with Cream Cheese Filling. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 35g12%

Sugars 25g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.