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Irresistible Pumpkin Roll Cake Recipe with Creamy Filling

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A soft, spiced pumpkin sponge wrapped around a luscious cream cheese filling, perfect for autumn gatherings or cozy fall treats.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (150g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces, 225g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for dusting)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease the jelly roll pan and line it with parchment paper, leaving an overhang to make it easy to lift the cake out.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the pumpkin puree and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 13-15 minutes, or until the top springs back when lightly touched.
  6. While the cake is still warm, carefully turn it out onto a clean, lint-free kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel, starting from one short end. Let it cool completely while rolled.
  7. Beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  8. Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  9. Roll the cake back up (without the towel this time). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
  10. Dust with powdered sugar before slicing and serving. Enjoy!

Notes

[‘Rolling the cake while warm prevents cracks and helps it hold its shape.’, ‘Use room temperature ingredients to ensure smooth mixing.’, ‘Refrigerating the roll helps it firm up for clean cuts.’, ‘You can add a touch of maple syrup to the filling for extra flavor.’]

Nutrition

Keywords: Pumpkin roll cake, fall dessert, Thanksgiving dessert, pumpkin dessert, cream cheese filling, autumn recipe

Find it online: https://realityeats.com/irresistible-pumpkin-roll-cake-recipe-with-creamy-filling/