How to make pumpkin rolls with cream cheese

Discover the joy of baking with this delightful recipe for pumpkin rolls with cream cheese filling. These soft and spiced pumpkin cake rolls, swirled with a rich cream cheese filling, are perfect for all gatherings, holiday celebrations, or as a special treat anytime.

Pumpkin rolls with cream cheese

Andrea

Learn how to make pumpkin rolls with cream cheese filling using this straightforward recipe. These moist and flavorful pumpkin cake rolls, paired with a creamy and tangy filling, make for a show-stopping dessert that’s perfect for any occasion. Impress your friends and family with this delightful homemade treat.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Additional time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Ingredients

  

• FOR THE CAKE:
• 90 g all-purpose flour
• 5 g ground cinnamon
• 4 g baking powder
• 2 g ground ginger
• 1 g ground nutmeg
• 3 g  salt
• 200 g White sugar
• 3 Large eggs
• 160 g pumpkin puree
• FOR THE FILLING:
• 225 g  cream cheese, softened
• 120 g confectioners' sugar
• 57 g unsalted butter, softened
• 15 g pumpkin puree
• 5 ml vanilla extract (approximately 5g)

Instructions

 

• Preheat oven to 190°C (375°F).
• Grease a 25x38cm (10×15-inch) jelly roll pan and line with waxed paper.
• Cake Batter: In a medium bowl, combine:
• 90g all-purpose flour, 5g ground cinnamon, 4g baking powder, 2g ground ginger, 1g ground nutmeg, 3g salt
• In a large bowl, beat with an electric mixer: 200g white sugar, 3 large eggs (approximately 150g)
• Stir 160g pumpkin purée into the sugar-egg mixture.
• Fold the flour mixture into the wet ingredients until just blended
• Pour batter into the prepared pan.
• Baking and Cooling: Bake for about 15 minutes, until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Turn cake onto a clean kitchen towel.
• Remove and discard waxed paper.
• Starting from the short end, roll the cake with the towel into a log
• Let cool completely (about 30 minutes).
• Filling: While the cake cools, prepare the filling. Beat until smooth:
• 225g softened cream cheese + 120g confectioners' sugar + 57g softened unsalted butter+ 15g pumpkin purée + 5ml vanilla extract
• Assembly:
• Lay a large sheet of plastic wrap on a work surface
• Carefully unroll the cooled cake onto the plastic wrap.
• Spread filling evenly over the cake.
• Re-roll the cake (without the towel).
• Wrap carefully with plastic wrap.
• Place the filled cake seam-side down on a plate.
• Refrigerate until fully chilled (about 2 hours 30 mins).
• Enjoy your homemade Pumpkin Roll Cake!

Keyword desert, pumpkin roll