How to Make Cream Cheese Pumpkin Roll - A Step-by-Step Guide

When the fall season arrives, it's the perfect time to indulge in all things pumpkin. And what better way to celebrate the season than with a delicious and festive treat like a Cream Cheese Pumpkin Roll? This dessert is a classic, and for good reason - it's a sweet, creamy, and indulgent treat that is sure to impress your friends and family.

Made with a moist and tender pumpkin cake rolled around a rich and creamy cream cheese filling, this dessert is a real showstopper. The flavors o...

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Ingredients

  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup white sugar
  • 3 large eggs
  • ⅔ cup pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • ¼ cup unsalted butter, softened
  • 1 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 40 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 10
  • Yield: 1 10-inch roll cake

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
  • Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
  • Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
  • Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
  • While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.
  • Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
  • Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.
  • Nutrition

    308 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 93mg
    • Sodium: 325mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 33g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 98mg