Cream Cheese Pumpkin Roll

A pumpkin cream cheese roll is a classic fall dessert! Moist pumpkin sponge cake rolled around a cream cheese filling practically melts in your mouth.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 308 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• ¾ cup all-purpose flour
• 3 large eggs
• ¼ cup unsalted butter, softened
• ⅔ cup pumpkin puree
• 1 tablespoon pumpkin puree

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.

Step 2

Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.

Step 3

Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin puree. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.

Step 5

Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.

Step 6

While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin puree, and vanilla in a mixing bowl until smooth.

Step 7

Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.

Step 8

Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.