Pumpkin Cream Cheese Roll (Recipe for Printing)
Enjoy a soft pumpkin roll layered with sweet cream cheese, ideal for autumn gatherings or Thanksgiving celebrations. Warm spices blend with pumpkin puree for a festive treat everyone will love. Save & click.
# What You Need:
→ Cake
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
→ For Assembly
15 -
Powdered sugar, for dusting towel
# How to Make It:
01 -
Preheat oven to 375°F. Line a 10x15-inch rimmed baking sheet with parchment paper, allowing an extra 1 inch overhang on all sides.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice until well mixed.
03 -
In a separate large bowl, beat eggs, granulated sugar, pumpkin puree, and vanilla extract until smooth and well incorporated.
04 -
Add the dry ingredients to the wet mixture. Stir gently until just combined and no dry flour remains.
05 -
Spread the batter evenly onto the prepared baking sheet. Bake for 11 to 13 minutes, or until the cake springs back lightly when pressed in the center.
06 -
Lay a clean, thin cotton towel on a flat surface and generously dust with powdered sugar to prevent sticking.
07 -
Immediately upon removing the cake from the oven, use the parchment paper to lift the cake and invert it onto the sugared towel. Carefully peel off the parchment paper. Starting at the short end, gently roll the warm cake and towel together. Let the rolled cake cool completely with the seam side down.
08 -
While cake cools, beat softened cream cheese and butter together in a mixing bowl until light and fluffy. Add vanilla extract and powdered sugar, and continue beating until smooth and spreadable.
09 -
Once cake is fully cooled, gently unroll. Spread the cream cheese filling evenly over the surface, leaving a 1/4-inch border around the edges. Re-roll the cake, this time without the towel, into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
10 -
Remove the pumpkin roll from the refrigerator and unwrap. Slice with a sharp serrated knife. Dust with additional powdered sugar if desired before serving.
# Extra Tips:
01 -
Ensure the cake is fully cooled before adding filling to prevent melting the cream cheese mixture.