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.

 

Yield: 12

Pumpkin Roll Recipe With Cream Cheese Filling

Print

Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.

Prep Time 20 minutes

Cook Time 15 minutes

Refridgerate Time 1 hour

Total Time 1 hour 35 minutes

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

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

Nutrition Information

Yield

12

Serving Size

1 grams
Amount Per Serving Calories 277Total Fat 14gSaturated Fat 8gUnsaturated Fat 0gCholesterol 78mgSodium 171mgCarbohydrates 36gFiber 1gSugar 28gProtein 4g

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If you love pumpkin recipes you might like to try these:

Drunken Pumpkin Soup

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!