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Pumpkin Roll with Cream Cheese Recipe

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3.9 from 11 reviews

This Pumpkin Roll with Cream Cheese features a tender, pumpkin-spiced sponge cake rolled with a rich and tangy cream cheese filling. Perfect for fall gatherings or cozy desserts, this classic American treat combines warm spices and creamy frosting in every sweet bite.

Ingredients

For the Pumpkin Sponge:

  • 3 eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin
  • 1 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 2 tsp pumpkin spice seasoning

Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 2 tsp vanilla extract
  • 4–5 cups powdered sugar
  • 2–3 tsp milk

Instructions

  1. Prepare the Pan and Batter: Preheat your oven to 375℉ and line a 15 x 10-inch baking sheet with parchment paper. In a mixing bowl, whisk the eggs on high speed for 5 minutes until fluffy, then gradually add granulated sugar. Incorporate canned pumpkin and lemon juice using a paddle attachment or mixer on low.
  2. Mix Dry Ingredients: In a separate bowl, sift together flour, baking powder, cinnamon, salt, and pumpkin spice seasoning. Slowly add these dry ingredients to the wet mixture on low speed until combined.
  3. Bake the Sponge: Pour the batter evenly into the prepared baking sheet. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes.
  4. Roll the Cake: Lay a clean dish towel on a flat surface and generously sprinkle powdered sugar over it. Carefully invert the cake onto the towel, peel off parchment paper, and roll the cake starting from one end to form a log. Refrigerate the rolled cake to cool completely.
  5. Prepare Cream Cheese Filling: Beat softened cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar while mixing on low speed. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
  6. Fill and Final Roll: Unroll the chilled cake gently and remove the parchment paper. Spread the cream cheese filling evenly over the surface. Roll the cake again tightly and place it on a serving dish. Refrigerate for at least 1 hour before serving.
  7. Serve: Just before serving, sift powdered sugar over the top for a finishing touch. Slice into 15 pieces and enjoy the rich fall flavors.

Notes

  • Ensure eggs are whipped well to create a light sponge texture.
  • Rolling the cake while warm prevents cracking; use a towel sprinkled with powdered sugar to avoid sticking.
  • Adjust milk quantity in the filling for preferred frosting consistency.
  • This cake is best served chilled after frosting and rolling.
  • Store leftover pumpkin roll wrapped tightly in the refrigerator for up to 3 days.

Find it online: http://bitezly.com/pumpkin-roll-with-cream-cheese-recipe/