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Irresistible Creamy Pumpkin Roll with Cream Cheese Filling Recipe

Irresistible Creamy Pumpkin Roll with Cream Cheese Filling Bliss

Enjoy this Irresistible Creamy Pumpkin Roll with Cream Cheese Filling recipe, a delightful dessert perfect for Thanksgiving gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Canned Pumpkin Puree Adds moistness and flavor; fresh pumpkin can be used but requires more preparation.
  • 1 cup Granulated Sugar Provides sweetness; brown sugar can enhance the flavor profile with caramel notes.
  • 1 cup All-Purpose Flour Gives structure to the cake; use a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Powder A leavening agent to help the cake rise; ensure it’s fresh for best results.
  • 2 teaspoons Ground Cinnamon Offers warm, spicy notes; consider adding nutmeg or ginger for variation.
  • 1/2 teaspoon Ground Nutmeg Enhances the warm spice flavor profile.
  • 3 large Large Eggs (Room Temperature) Provide structure and moisture; use room-temperature eggs for optimal mixing.
For the Filling
  • 8 oz Cream Cheese (Softened) The base of the filling, providing creaminess; make sure it’s fully softened for easy blending.
  • 2 cups Powdered Sugar Sweetens and stabilizes the cream cheese filling.
  • 1 teaspoon Vanilla Extract Adds depth and sweetness to the filling.

Equipment

  • Jelly roll pan
  • Mixing bowl
  • Whisk
  • Kitchen towel

Method
 

Pumpkin Roll Instructions
  1. Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. Lightly spray the parchment with nonstick spray to prevent sticking.
  2. Whisk together the canned pumpkin puree, granulated sugar, room temperature eggs, ground cinnamon, ground nutmeg, baking powder, and all-purpose flour in a large bowl until the mixture is smooth and combined.
  3. Spread the batter evenly in the prepared jelly roll pan. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean and the cake is lightly golden.
  4. Invert the baked cake onto a kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake tightly using the towel. Allow it to cool completely in this rolled position.
  5. Beat the softened cream cheese, powdered sugar, and vanilla extract together in a bowl until the mixture is smooth and creamy, ensuring there are no lumps.
  6. Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least an hour to set before slicing.
  7. Optional: Dust with additional powdered sugar before serving for a touch of sweetness.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve alongside pumpkin cheesecake bars for a delightful dessert spread this Thanksgiving.

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