pumpkin roll with cream cheese filling recipe

Written ByJenny Smyth Posted on
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The Best pumpkin roll with cream cheese filling recipe

I absolutely love making a pumpkin roll with cream cheese filling. It is a classic holiday dessert that brings back so many warm memories from my childhood.

My mom used to make it every Thanksgiving, and the smell of pumpkin and spices filling the kitchen is something I will never forget. This dessert is not only delicious but also a great way to incorporate pumpkin into our diet.

Pumpkin is packed with vitamins and fiber, making it a healthier option compared to other desserts. My kids love helping me make this recipe, and it has become a tradition in our family.

The combination of the moist pumpkin cake and the creamy cheese filling is simply irresistible. It is a perfect balance of flavors and textures that makes it a hit with both kids and adults.

This recipe is also versatile and can be enjoyed year-round, not just during the holidays. It is a great dessert to bring to family gatherings, potlucks, or even just for a cozy night in.

Pumpkin Roll with Cream Cheese Filling

4.9 from 957 votes

A moist pumpkin cake rolled with a creamy cheese filling, this pumpkin roll is a classic dessert perfect for any occasion. It is a great way to enjoy the flavors of fall in a delicious and impressive way.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time45 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
3/4 cup granulated sugar
1 cup canned pumpkin puree
1/2 tsp vanilla extract
4 large eggs

For the Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup heavy whipping cream

👨‍🍳Directions

1Preheat the oven to 425°F.
2Grease a 9×13 inch jelly roll pan and line it with parchment paper, grease the parchment paper as well.
Set aside.
3In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
Set aside.
4In a large bowl, beat the sugar, pumpkin puree, and vanilla extract until well combined.
5Add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.
6Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
7Pour the batter into the prepared pan and spread it evenly.
8Bake for 13-15 minutes, until the cake springs back when lightly touched.
9Do not overbake.
10While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.
11This will prevent the cake from sticking to the towel.
12Once the cake is done, remove it from the oven and let it cool for 1-2 minutes.
13Loosen the edges of the cake from the pan with a knife.
14Carefully invert the cake onto the prepared kitchen towel.
15Gently peel off the parchment paper.
16Starting from the short end, carefully roll the cake up with the towel.
17Let it cool completely while rolled.
18While the cake is cooling, make the filling.
19In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
20Gradually add the heavy whipping cream, beating until well combined.
21Once the cake is completely cooled, unroll it carefully and spread the filling evenly over the cake.
22Starting from the short end, tightly roll the cake back up.
23Wrap the cake in plastic wrap and refrigerate for at least 4 hours, or overnight.
24This allows the flavors to meld and the cake to set.
25Before serving, dust with powdered sugar or add a dollop of whipped cream.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch jelly roll pan
Parchment paper
Kitchen towel
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 105mg🧂Sodium: 400mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 7g

📝Notes

Tips: Make sure the cake is completely cooled before rolling it with the filling. This will prevent it from cracking. You can also make this recipe ahead of time and store it in the refrigerator until ready to serve. To make it even healthier, you can substitute the cream cheese with a low-fat or non-dairy alternative and use a sugar substitute for the powdered sugar.

Watch Video Of How Pumpkin Roll with Cream Cheese Filling Works

I highly recommend this pumpkin roll with cream cheese filling recipe for any occasion. It is a delicious and impressive dessert that is sure to be a hit with your family and friends. The combination of the moist pumpkin cake and the creamy cheese filling is simply irresistible.

You can make it ahead of time and store it in the refrigerator until ready to serve. This recipe is also very versatile and can be customized to your liking. You can add a dollop of whipped cream, a drizzle of caramel sauce, or even a sprinkle of chopped nuts on top.

It is a great dessert to bring to family gatherings, potlucks, or even just for a cozy night in. Serve it with a cup of coffee or tea for the perfect treat. It is a great way to enjoy the flavors of fall in a delicious and impressive way.

Enjoy.

❓ Frequently Asked Questions About Pumpkin Roll with Cream Cheese Filling

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it will require some preparation. You will need to cook and puree the pumpkin first, then use 1 cup of the puree in the recipe. Keep in mind that fresh pumpkin may have a slightly different texture and flavor than canned pumpkin.

Can I make this recipe ahead of time?

Yes, this recipe is perfect for making ahead of time. You can assemble the cake and filling up to a day in advance and store it in the refrigerator. The flavors will have time to meld together, and the cake will be easier to slice.

Can I freeze the pumpkin roll?

Yes, you can freeze the assembled pumpkin roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. You may need to refresh the frosting before serving.

Can I use a different type of filling?

Yes, you can use a different type of filling if you prefer. Some popular alternatives include chocolate ganache, buttercream frosting, or even a fruit filling like raspberry or strawberry. Just make sure the filling is spread evenly and the cake is rolled tightly.

Why did my cake crack while rolling?

If your cake cracked while rolling, it is likely because it was not cooled enough. Make sure the cake is completely cooled before attempting to roll it. You can also dust the cake with powdered sugar before rolling to help prevent sticking and cracking. Also make sure you do not overbake.

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