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Pumpkin Cake Roll With Cream Cheese Filling

Irresistible Pumpkin Cake Roll With Cream Cheese Filling Delight

Enjoy the delightful flavors of fall with this Pumpkin Cake Roll With Cream Cheese Filling, featuring a moist pumpkin sponge and rich cream cheese filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roll
  • 1 cup Powdered Sugar Optional for decoration
  • 1 cup All-Purpose Flour Sifted for lightness
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 4 Large Eggs Beaten
  • 1 cup Granulated Sugar
  • 1 cup Libby's Canned Pumpkin Can substitute with homemade pumpkin puree
  • 1 drop Gel Food Coloring (Black) Optional
  • 1/2 cup Walnuts Optional
For the Cream Cheese Filling
  • 8 ounces Cream Cheese
  • 1/4 cup Unsalted Butter or Margarine
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Additional Powdered Sugar Optional

Equipment

  • Jelly roll pan
  • Mixing Bowls
  • whisk
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
  3. In a separate bowl, beat the eggs until pale, then gradually add granulated sugar and canned pumpkin, mixing well.
  4. Fold the dry ingredients into the wet mixture until just combined; batter should be smooth and slightly thickened.
  5. Pour the batter into the prepared pan and bake for 15 to 20 minutes until springy to touch.
  6. Let the cake cool for 5 minutes, then roll it up with the parchment still attached into a log shape.
  7. In a mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth, then add vanilla.
  8. Unroll the cooled cake, spread the cream cheese filling evenly, and roll the cake back up.
  9. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes.
  10. Slice the roll to serve and dust with powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Chill the roll for easier slicing and avoid cracks.

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