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Irresistible Creamy Pumpkin Roll with Cream Cheese Filling Recipe

Irresistible Creamy Pumpkin Roll with Cream Cheese Filling Magic

This Irresistible Creamy Pumpkin Roll with Cream Cheese Filling is a must-try dessert for Thanksgiving, boasting warm flavors and easy preparation.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Canned Pumpkin Puree can substitute with freshly cooked pumpkin
  • 1 cup Granulated Sugar or brown sugar for deeper flavor
  • 1 cup All-Purpose Flour can use gluten-free blend
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon or apple pie spice for a twist
  • 1 teaspoon Ground Nutmeg or allspice as a substitute
  • 3 Large Eggs room temperature for better emulsion
For the Filling
  • 8 oz Cream Cheese softened, or mascarpone for richer taste
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract or almond extract for a different note

Equipment

  • Oven
  • Jelly roll pan
  • Mixing bowl
  • Whisk
  • Plastic Wrap
  • Kitchen towel

Method
 

How to Make Irresistible Creamy Pumpkin Roll
  1. Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly spray it with cooking spray.
  2. In a large bowl, whisk together the canned pumpkin puree, eggs, granulated sugar, ground cinnamon, nutmeg, baking powder, and all-purpose flour until smooth and well combined.
  3. Spread the batter evenly into the prepared pan. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
  4. Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly with the towel inside. Let it cool completely wrapped within the towel.
  5. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth, ensuring no lumps remain.
  6. Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the cake, then roll it back up without the towel. Wrap the roll in plastic wrap and refrigerate for at least an hour before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 3mgIron: 4mg

Notes

Dust with additional powdered sugar before serving for an elegant finish. Roll the cake while it's still warm to prevent it from cracking and use room temperature ingredients for the best texture.

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