Print

Easy Pumpkin Roll

Print Recipe

A delightful autumn dessert featuring a pumpkin-spiced cake rolled with a creamy filling, perfect for gatherings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 15×10-inch jelly roll pan and line it with parchment paper.
  3. Whisk together the pumpkin puree, eggs, sugar, and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the pumpkin mix, folding until just combined.
  6. Pour the batter into the prepared jelly roll pan, spreading it into an even layer.
  7. Bake for 15–20 minutes, or until the cake springs back when lightly touched.
  8. Sprinkle powdered sugar over a clean kitchen towel and invert the hot cake onto the towel.
  9. Roll the cake up with the towel inside, starting from one short end.
  10. Cool the rolled cake completely in the towel for about 30 minutes.
  11. Mix the softened cream cheese, powdered sugar, butter, and vanilla extract until creamy.
  12. Unroll the cake from the towel, spread the cream cheese filling evenly, and then roll it back up without the towel.
  13. Refrigerate for at least an hour before slicing.

Notes

Serve with a dusting of powdered sugar, caramel drizzle, or chocolate sauce.

Nutrition

Keywords: pumpkin roll, autumn dessert, fall baking, easy recipes

Find it online: https://ivoryapron.com/pumpkin-roll-with-cream-cheese-filling/