Pumpkin Roll with Cream Cheese

This Pumpkin Roll with Cream Cheese Filling is a show-stopping fall dessert that's as delicious as it is beautiful. Featuring a tender, spiced pumpkin sponge cake infused with warm notes of cinnamon and ginger, it's rolled around a luxuriously creamy filling made with cream cheese, butter, and vanilla. The cake is baked to perfection, carefully rolled while warm to create its iconic swirl, and chilled to set for easy slicing. Finished with a light dusting of powdered sugar, this stunning dessert is perfect for Thanksgiving gatherings or cozy autumn evenings. With its fluffy texture, balanced sweetness, and elegant presentation, this Pumpkin Roll is a festive treat that’s guaranteed to impress!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:13 mins

Total Time:33 mins

Servings: 10

Ingredients

• 0.75 cup All-purpose flour
• 1 cup Granulated sugar
• 0.6667 cup Pumpkin puree
• 3 Large eggs
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 0.25 cup Powdered sugar
• 8 ounces Cream cheese (softened)
• 4 tablespoons Unsalted butter (softened)
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick cooking spray.

Step 2

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

Step 3

In a separate large bowl, beat the eggs and sugar using an electric mixer until light and fluffy (about 2-3 minutes).

Step 4

Add the pumpkin puree to the egg mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet mixture, gently folding until the batter is smooth and no lumps remain.

Step 6

Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 7

Bake for 12-13 minutes, or until the cake springs back when lightly touched and begins to pull away from the edges of the pan.

Step 8

While the cake bakes, lay out a clean kitchen towel and sprinkle it generously with powdered sugar (about 1/4 cup) to prevent the cake from sticking.

Step 9

When the cake is done, immediately loosen the edges of the cake from the pan and carefully invert it onto the prepared towel. Peel off the parchment paper.

Step 10

Starting from one of the short ends, roll the warm cake and towel together into a log. Place the rolled cake on a wire rack to cool completely.

Step 11

To make the cream cheese filling, beat the cream cheese, butter, and vanilla extract in a medium bowl until smooth and fluffy. Gradually add 1 cup of powdered sugar and continue beating until creamy.

Step 12

Once the cake is completely cooled, carefully unroll it. Spread an even layer of the cream cheese mixture over the surface, leaving a small border around the edges.

Step 13

Re-roll the cake tightly (without the towel), wrap it in plastic wrap, and refrigerate for at least 1 hour to set.

Step 14

Before serving, dust the top of the pumpkin roll with 2 tablespoons of powdered sugar for garnish. Slice and enjoy!

Nutrition Facts

Serving size	(951.2g)

Amount per serving	% Daily Value*
Calories	2805.5

Total Fat 146.0g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 936.4mg	0%
Sodium 3237.7mg	0%
Total Carbohydrate 349.3g	0%
Dietary Fiber 9.8g	0%
Total Sugars 258.6g
Protein 44.3g	0%

Vitamin D 148IU	0%
Calcium 430.5mg	0%
Iron 10.7mg	0%
Potassium 901.0mg	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: 45.5%

Protein: 6.1%

Carbs: 48.4%