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Pumpkin Roll Recipe With Cream Cheese Filling

Ingredients

For the cake:


  • 3/4 cup all-purpose flour sifted
  • 1 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 3 eggs lightly beaten
  • 1 1/2 tsp. vanilla extract
  • 1 cup sugar
  • 2/3 cup canned pumpkin

For the filling:


  • 8 oz Cream cheese softened, full fat
  • 1 cup Powder Sugar
  • 6 tbsp. salted butter softened
  • 1 tsp. vanilla extract
  • Instructions
  • Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
  • In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
  • In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
  • Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
  • Pour batter into pan and bake for 15 minutes.
  • Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
  • Place on a cooling rack and let cool completely.
  • To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
  • Unroll cake and gently spread cream cheese mixture onto it.
  • Roll the cake up again carefully, and wrap tightly in plastic wrap.
  • Allow cake to chill in the fridge for 1 hour.
  • Remove plastic wrap and dust cake with powdered sugar. Slice and serve.

Recipe adapted from this site
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