Pumpkin Roll with Cream Cheese Filling
Pumpkin Roll with Cream Cheese Filling is the quintessential fall dessert, enveloping moist pumpkin cake around a rich cream cheese filling. With warm spices and a delightful swirl, this treat is perfect for seasonal gatherings or cozy afternoons. Impress your family and friends with this stunning dessert that captures autumn’s flavors in every bite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour (sifted)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Optional: 1/2 cup chopped walnuts or pecans (toasted)
- For the Cream Cheese Filling: 8 oz full-fat cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly grease it.
- In a large bowl, mix pumpkin puree, sugar, eggs, cinnamon, nutmeg, and salt until smooth. Gradually fold in sifted flour to form a thick batter.
- Spread the batter evenly in the pan and bake for about 15 minutes or until a toothpick inserted comes out clean.
- Cool slightly then place a clean kitchen towel on top. Flip onto a towel dusted with powdered sugar, remove parchment paper, and roll tightly from one end.
- In another bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Adjust sweetness if needed.
- Unroll the cooled cake gently and spread cream cheese filling evenly before rolling back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least an hour before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg