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Pumpkin Roll with Cream Cheese Filling: A Tasty Delight!

Pumpkin Roll with Cream Cheese Filling
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A delicious pumpkin roll filled with creamy cheese filling, 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)
  • 1/4 cup chopped walnuts (optional)

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 and mix well.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 15 minutes or until a toothpick comes out clean.
  8. While baking, prepare a clean kitchen towel dusted with powdered sugar.
  9. Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool.
  10. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
  11. Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
  12. 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.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

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