Pumpkin Cream Cheese Roll: A Delightful Fall Treat!
A delicious and moist pumpkin roll filled with creamy cream cheese frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin and vanilla to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel and let it cool completely.
- In a bowl, beat cream cheese, powdered sugar, and butter until smooth.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.
- Roll the cake back up without the towel and refrigerate for at least 1 hour before slicing.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- For a festive touch, sprinkle chopped nuts on the cream cheese filling before rolling.