This Pumpkin Roll with Cream Cheese Filling is a delightful dessert that captures the essence of fall in every bite. Its moist, tender pumpkin cake rolled around a rich, creamy filling makes it a stunning centerpiece for any seasonal table or special occasion.
The secret to this recipe lies in rolling the cake while it’s still warm, which preserves the sponge’s flexibility and prevents cracks. Using a jelly roll pan ensures a thin, even layer that bakes quickly and evenly, resulting in a soft cake that holds its shape beautifully.
This dessert is perfect for holiday celebrations or casual gatherings, and it stores well in the refrigerator for up to several days. Preparing it a day ahead allows the flavors to meld and the filling to set firmly, making slicing easier and presentation cleaner for your guests.
The balanced warmth of cinnamon, ginger, and nutmeg combined with the tangy sweetness of the cream cheese filling offers a comforting, well-rounded flavor profile. Pumpkin lovers and fans of classic cream cheese frostings will especially appreciate this elegant yet approachable treat.
Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for rolling the cake)
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons powdered sugar (for dusting)
- Optional: a light sprinkle of cinnamon for garnish
Instructions:
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