Pumpkin Roll with Cream Cheese (Recipe for Printing)
Celebrate November or Thanksgiving with this moist pumpkin roll featuring cinnamon, pumpkin spice, and cream cheese filling. A festive dessert for sharing. Save & click.
# What You Need:
→ Cake Base
01 -
3/4 cup all-purpose flour
02 -
3/4 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon pumpkin pie spice
07 -
3 large eggs
08 -
1 cup granulated sugar
09 -
2 teaspoons vanilla extract
10 -
2/3 cup canned pumpkin puree
→ Filling
11 -
8 ounces cream cheese, softened
12 -
4 tablespoons unsalted butter, softened
13 -
1 teaspoon vanilla extract
14 -
1 cup powdered sugar
→ Assembly
15 -
Powdered sugar, as needed for dusting
16 -
Parchment paper
17 -
Plastic wrap
# How to Make It:
01 -
Preheat oven to 375°F. Line a 15 x 21 inch baking sheet with parchment paper, allowing an extra 1 inch on all sides.
02 -
Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
03 -
In a separate large bowl, whisk eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth.
04 -
Add dry ingredients to wet ingredients and mix gently until just combined with no flour streaks remaining.
05 -
Evenly spread batter into the prepared baking sheet. Bake for 11 to 13 minutes, or until the cake springs back when pressed lightly.
06 -
While the cake bakes, place a clean thin kitchen towel on a work surface and sprinkle generously with powdered sugar.
07 -
Lift the warm cake out using the parchment paper. Invert onto the prepared towel. Gently peel off the parchment paper and, starting from a short end, roll the cake and towel together into a log. Allow to cool completely while rolled.
08 -
Beat softened cream cheese and butter together in a bowl until smooth and fluffy. Add vanilla extract and powdered sugar, beating until light and creamy.
09 -
Unroll the cooled cake gently. Spread filling evenly over the surface, leaving a 1/4 inch border at each edge. Re-roll the cake, this time without the towel.
10 -
Wrap the filled pumpkin roll in plastic wrap. Refrigerate for at least 1 hour. Slice into portions and serve.
# Extra Tips:
01 -
Sift powdered sugar over the towel to prevent sticking and achieve a clean roll.