Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Pumpkin Roll with Creamy Filling Recipe

★★★★★

4.8 from 124 reviews
  • Author: Lana
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to maintain a light texture.
  5. Spread Batter: Evenly spread the batter into the prepared jelly roll pan, smoothing the surface for uniform baking.
  6. Bake Cake: Bake for 13 to 15 minutes until the cake springs back when gently touched, indicating it is properly cooked but still moist.
  7. 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.
  8. Prepare Filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy, creating the luscious filling.
  9. 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.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealsbylana.com/classic-pumpkin-roll-with-creamy-filling-recipe/