It's the end of summer and the beginning of Fall, one of my favorite times of the year! With that comes out pumpkin EVERYTHING YUM! Here is one of those great recipes that I save for this time of the year! My pumpkin roll recipe is filled with cream cheese giving it an even richer taste! This is one of my favorite pumpkin recipes!
Pumpkin Roll Recipe With Cream Cheese Filling
Ingredients:
For the cake:
3/4 cup sifted all-purpose flour
1 tsp. baking powder
1 tbsp. pumpkin pie spice
1/4 tsp. kosher salt
3 eggs, lightly beaten
1 1/2 tsp. pure vanilla extract
1 cup sugar
2/3 cup canned pumpkin puree
For the filling:
1 (8 oz.) package full-fat cream cheese, softened
1 cup confectioners sugar
6 tbsp. salted butter, softened
1 tsp. vanilla extract
Related: Pumpkin Spice Cake Balls Recipe with a Caramel Sauce Drizzle
Directions:
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.
Related: The BEST Pumpkin French Toast Recipe You Will Ever Eat!
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.
Pumpkin Roll Recipe With Cream Cheese Filling
Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.
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:
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.
If you love pumpkin recipes you might like to try these:
Pumpkin Spice Cake Balls Recipe with a Caramel Sauce Drizzle
The BEST Pumpkin French Toast Recipe You Will Ever Eat!
The Perfect Baked Pumpkin Oatmeal For A Fall Morning!
This. Looks. DELICIOUS! Thank you for sharing this recipe!
Could this be made the night before and kept in the fridge until ready to serve?
Yes I have done that before.
Looks. Delish
Whats the secret for rolling it out without breaking it?!
I have used a kitchen tea towel before. Sprinkle the towel with powder sugar, lay the entire cake on the towel and then start rolling. Roll the towel in the roll as well. Let it cool entirely then unroll, remove towel add filling and reroll.
Just made two of these…they were delicious. I added powdered sugar to keep it from breaking when rolling and unrolling. It was perfect in every way.
Approximately how many servings?