Cream Cheese Pumpkin Roll

Delight your taste buds with this irresistibly moist and flavorful Cream Cheese Pumpkin Roll—a true fall baking classic! Infused with aromatic cinnamon and nutmeg, this tender pumpkin sponge cake is rolled with a luscious, silky cream cheese filling for the ultimate indulgence. Perfect for holiday gatherings, this dessert is as stunning as it is delicious, thanks to its elegantly swirled presentation. With an easy-to-follow method that includes rolling the cake while warm to achieve that perfect spiral, this recipe ensures professional-looking results every time. Dust it with powdered sugar for a finishing touch, and serve it chilled for a slice of autumn perfection in every bite.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 0.75 cup All-purpose flour
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 1 cup Granulated sugar
• 0.67 cup Pumpkin puree
• 3 pieces Large eggs
• 1 teaspoon Vanilla extract (for the cake)
• 8 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 4 tablespoons Unsalted butter, softened
• 1 teaspoon Vanilla extract (for the filling)
• 0.25 cup Powdered sugar (for dusting towel)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree and vanilla extract.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 5

Spread the batter evenly into the prepared jelly roll pan.

Step 6

Bake in the preheated oven for 13-15 minutes, or until the center of the cake springs back when lightly touched.

Step 7

While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.

Step 8

Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper gently.

Step 9

Starting from the short end, roll the warm cake and towel together into a spiral. Let it cool completely on a wire rack, seam side down.

Step 10

While the cake cools, make the cream cheese filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

Step 11

Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake.

Step 12

Gently re-roll the cake (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.

Step 13

Before serving, dust the pumpkin roll with powdered sugar. Slice into rounds and enjoy!

Nutrition Facts

Serving size	(1055.4g)

Amount per serving	% Daily Value*
Calories	3220.7

Total Fat 146.2g	0%
Saturated Fat 83.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 936.4mg	0%
Sodium 2425.1mg	0%
Total Carbohydrate 451.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 363.2g
Protein 44.2g	0%

Vitamin D 120IU	0%
Calcium 393.0mg	0%
Iron 10.4mg	0%
Potassium 880.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 5.4%

Carbs: 54.8%