One of my all-time favorite fall cakes! Pumpkin Rolls have that beautiful deep orange color of fall leaves with the warm autumn spices baked into that pillowy soft sponge, like ginger, cinnamon and nutmeg paired with the ever indulgent creamy, sweet, cheesecake-like filling that just makes this the perfect fall treat. Then finish it off with a little show stopping powdered sugar and you have one incredible and addictive pleasure! Did I mention this is one of my all-time favorites!?!
Don’t let the rolling, unrolling and then filling process intimidate you from making this fantastic dessert. It’s easier than you think, and you can always turn it over to cover a split side…this isn’t The British Baking Show after all! It’s your kitchen and as long as it tastes great, your family will love it! I’m all about the taste and it gets easier every time.
Let’s get started…
Ingredients & Preparation
The Usual Suspects:
- To make the cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned or fresh pumpkin
- 1 tsp. lemon juice
- 1/2 tsp. nutmeg
- 3/4 cup flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. ginger
- 1/2 tsp. salt
- Powdered sugar for dusting
- To Make the Filling:
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 tsp. vanilla
The Plan:
- Line a 15-in. x 10-in. x 1 in. baking pan with greased waxed paper. Set aside
- Beat – In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar and beat for 2 minutes or until the mixture becomes thick and lemon-colored
- Stir in pumpkin and lemon juice
- Combine dry ingredients and fold into pumpkin mixture
- Spread batter evenly in prepared pan
- Bake at 375° for 12 to 14 minutes or until cake springs back when lightly touched in center.
- Cool for 5 minutes. Then turn cake out of pan and onto kitchen towel or wax paper dusted with powdered sugar.
- Gently peel off the wax paper, careful not tear the cake
- Roll up cake in the towel jelly roll style
- Cool completely on a wire rack, it gets almost too tempting to wait before you cut into your masterpiece but it’s well worth the torture
- Make the Filling – In a mixing bowl, combine filling ingredients and beat until smooth
- Unroll the cake and spread filling evenly to within 1/2 inch of the edges
- Roll the cake up again and cover
- Refrigerate for 1 hour before cutting.
- Sprinkle powdered sugar over cake roll if desired before serving
Pumpkin Roll with Cream Cheese Filling
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Loading...Ingredients
- To make the cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned or fresh pumpkin
- 1 tsp. lemon juice
- 1/2 tsp. nutmeg
- 3/4 cup flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. ginger
- 1/2 tsp. salt
- Powdered sugar for dusting
- To Make the Filling:
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 tsp. vanilla
Instructions
Line a 15-in. x 10-in. x 1 in. baking pan with greased waxed paper. Set aside
Beat - In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar and beat for 2 minutes or until the mixture becomes thick and lemon-colored
Stir in pumpkin and lemon juice
Combine dry ingredients and fold into pumpkin mixture
Spread batter evenly in prepared pan
Bake at 375° for 12 to 14 minutes or until cake springs back when lightly touched in center.
Cool for 5 minutes. Then turn cake out of pan and onto kitchen towel or wax paper dusted with powdered sugar.
Gently peel off the wax paper, careful not tear the cake
Roll up cake in the towel jelly roll style
Cool completely on a wire rack, it gets almost too tempting to wait before you cut into your masterpiece but it’s well worth the torture
Make the Filling - In a mixing bowl, combine filling ingredients and beat until smooth
Unroll the cake and spread filling evenly to within 1/2 inch of the edges
Roll the cake up again and cover
Refrigerate for 1 hour before cutting.
Sprinkle powdered sugar over cake roll if desired before serving
