Classic Pumpkin Roll with Creamy Filling Recipe
Introduction
This classic pumpkin roll is a delightful seasonal treat perfect for fall gatherings. A tender pumpkin sponge cake is rolled with a creamy, sweet cream cheese filling, creating a beautiful and delicious dessert everyone will love.
Ingredients
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar, for dusting
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper as well.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 3: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick. Add the pumpkin puree and vanilla extract, mixing until combined.
- Step 4: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Step 5: Spread the batter evenly into the prepared pan.
- Step 6: Bake for 13 to 15 minutes, or until the cake springs back when gently touched.
- Step 7: While still warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Let it cool completely while rolled.
- Step 8: To make the filling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Step 9: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Then re-roll the cake without the towel.
- Step 10: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour before serving. Just before serving, dust with powdered sugar.
Tips & Variations
- Use fresh pumpkin puree for a more vibrant flavor or canned pumpkin puree for convenience.
- Dust the towel with plenty of powdered sugar to prevent the cake from sticking when rolling.
- For a spicier roll, add a pinch of cinnamon or nutmeg to the filling.
- Make the roll a day ahead; it tastes even better after the flavors have melded overnight in the refrigerator.
Storage
Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For longer storage, you can freeze the roll wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving. Reheat slices gently at room temperature if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of filling?
Yes, you can substitute the cream cheese filling with whipped cream, mascarpone, or even a chocolate ganache for a different twist.
What if my cake cracks when rolling?
If the cake cracks, try rolling it while it is still warm with the towel to help it hold shape. Even if there are cracks, the filling will help seal them and the roll will still taste delicious.
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Classic Pumpkin Roll with Creamy Filling Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
This Classic Pumpkin Roll with Creamy Filling is a delightful fall dessert featuring a moist pumpkin-flavored sponge cake rolled with a rich, smooth cream cheese filling. Perfect for holiday gatherings, it combines warm spices and pumpkin puree in a light cake, complemented by a luscious vanilla cream cheese frosting.
Ingredients
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Finishing:
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Beat Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Add the pumpkin puree and vanilla extract, mixing until fully combined for a smooth batter.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to maintain a light texture.
- Spread Batter: Evenly spread the batter into the prepared jelly roll pan, smoothing the surface for uniform baking.
- Bake Cake: Bake for 13 to 15 minutes until the cake springs back when gently touched, indicating it is properly cooked but still moist.
- Roll Cake Warm: While still warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together gently but firmly. Allow the rolled cake to cool completely to retain shape.
- Prepare Filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy, creating the luscious filling.
- Fill and Re-roll: Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, ensuring it is firm and sealed.
- Chill and Serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set the filling. Before serving, dust the top with additional powdered sugar for an elegant finish.
Notes
- Ensure the cake is rolled while still warm to avoid cracking.
- Use fresh pumpkin puree for the best flavor and texture.
- Chill the roll well before slicing to maintain clean slices.
- You can prepare the cake a day ahead and assemble the filling just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, holiday dessert, pumpkin spice, pumpkin cake roll
