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Pumpkin Roll with Cream Cheese Filling

Delicious Pumpkin Roll with Cream Cheese Filling to Fall For

Moist Pumpkin Roll with Cream Cheese Filling that combines warm spices and sweetness for a perfect autumn dessert.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 1 hour
Total Time 1 hour 34 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 234
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour substitute with whole grain or gluten-free flour if desired
  • 2 tsp Ground Cinnamon no substitutions necessary for flavor
  • 2 tsp Pumpkin Pie Spice can replace with a homemade mix (cinnamon, nutmeg, ginger)
  • 1 tsp Baking Soda acts as a leavening agent
  • 0.5 tsp Salt use kosher or sea salt for best results
  • 3 large Eggs room temperature works best
  • 1 cup Canned Pumpkin Puree substitute with freshly cooked pumpkin puree if available
  • 1 cup Granulated Sugar consider using coconut sugar for less processed option
  • 0.5 cup Vegetable Oil melted coconut oil can also add a delicious flavor
  • 1 tsp Vanilla Extract use pure vanilla extract for the best results
For the Cream Cheese Filling
  • 8 oz Cream Cheese low-fat can be used for a lighter option
  • 4 tbsp Unsalted Butter can be substituted with margarine or a dairy-free spread
  • 1.25 cups Powdered Sugar make sure it’s sifted for a smooth texture

Equipment

  • 10x15-inch jelly roll pan
  • Mixing bowls
  • Whisk
  • Spatula
  • cooling rack
  • plastic wrap

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan with parchment paper.
  2. In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk the eggs until frothy, then add the pumpkin puree, sugar, oil, and vanilla. Blend until smooth.
  4. Gently fold the dry mixture into the wet mixture until combined, being careful not to overmix.
  5. Pour the batter into the prepared pan and bake for about 11-14 minutes. The cake is done when the top springs back.
  6. Remove from oven, invert onto a cooling rack using parchment, and roll the cake tightly with a kitchen towel while warm.
  7. Beat the cream cheese and butter together, then add the sifted powdered sugar and vanilla, mixing until fluffy.
  8. Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the parchment.
  9. Wrap in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar and slice to serve.

Nutrition

Serving: 1sliceCalories: 234kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 39mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Roll the cake immediately while warm to avoid cracks and maintain shape. Use high-quality ingredients for the best flavor.

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