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Pumpkin Roll with Cream Cheese: A Delicious Fall Treat!

Pumpkin Roll with Cream Cheese
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A delightful pumpkin roll filled with creamy cheese, perfect for fall celebrations.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
  2. In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs and sugar until thick and pale.
  4. Add pumpkin and vanilla to the egg mixture, then gradually stir in the dry ingredients.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 15 minutes or until the cake springs back when touched.
  7. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
  8. Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool completely.
  9. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
  10. Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll the cake without the towel.
  11. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

  • Ensure the cake is completely cool before spreading the filling to prevent it from melting.
  • Can be made a day in advance for better flavor.
  • Dust with additional powdered sugar before serving for presentation.

Nutrition

Find it online: https://howeats.com/pumpkin-roll-cream-cheese-fall-dessert-recipe/