Description
Pumpkin Roll with Cream Cheese Filling
Ingredients:
Cake:
¾ cup all-purpose flour
½ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup granulated sugar
3 large eggs
⅔ cup canned pumpkin (or homemade pumpkin puree)
1 tsp vanilla extract
Filling:
8 oz cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 cup powdered sugar (plus more for dusting)
Directions:
Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Lightly grease a 10×15″ jelly roll pan, then line with parchment paper, leaving excess on the long sides to help lift the cake. Lightly grease the parchment.
Prepare Cake Batter:
In a large bowl, whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice.
In a separate bowl, mix eggs, sugar, vanilla, and pumpkin until smooth. Gradually add the dry ingredients, mixing until just combined.
Bake the Cake: Spread batter evenly in the prepared pan. Bake for 12-15 minutes until a toothpick comes out clean.
Roll the Cake:
Immediately lift the parchment and hot cake out of the pan and onto a heat-safe surface. Starting at a short end, gently roll the cake with the parchment. Place on a wire rack and cool completely.
Prepare Filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
Assemble:
Once the cake is cooled, carefully unroll. Spread the filling evenly over the cake, leaving a 1-inch border. Gently roll up the cake without the parchment.
Chill and Serve:
Wrap in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before serving, if desired. Slice and enjoy!
Prep Time: 20 mins (plus chilling)
Kcal: 260 per slice | Servings: 10
Step-by-Step Guide
Follow these detailed instructions for a perfect roll every time. After baking, immediately lift the cake using the parchment overhang and place it on a clean kitchen towel dusted with powdered sugar. Starting from a short end, use the towel to roll the cake up tightly. This initial “pre-roll” trains the cake’s shape and prevents cracking. Let it cool completely rolled up in the towel. While it cools, prepare your filling. Once cool, unroll the cake gently, spread the filling evenly, and re-roll using the towel for support. The key is working quickly while the cake is warm for the first roll and ensuring it is completely cool before adding the filling.
Serving Suggestions
For a beautiful presentation, dust the chilled roll generously with powdered sugar just before serving. You can also drizzle it with caramel sauce or a thin vanilla glaze. Serve slices on individual plates with a dollop of whipped cream, a sprinkle of toasted pecans, or a few fresh berries on the side. This dessert pairs wonderfully with a cup of coffee, chai tea, or even a dessert wine.
How-to Summary
In summary: Prepare a 10×15″ pan with greased parchment. Mix dry ingredients, then wet ingredients, and combine. Bake the thin cake for 12-15 minutes. Immediately roll the hot cake in a powdered sugar-dusted towel to cool. Make the filling by beating cream cheese, butter, vanilla, and powdered sugar. Unroll the cooled cake, spread filling, and re-roll using the towel. Chill for at least one hour before slicing and serving.
Frequently Asked Questions
Can I make this ahead of time? Absolutely. The pumpkin roll can be made 1-2 days in advance. Wrap it tightly in plastic wrap after chilling and store it in the refrigerator until ready to serve.
Why did my cake crack when rolling? Cracking usually happens if the cake was overbaked (drying it out) or if it cooled too much before the initial roll. Ensure you roll it in the towel while it is still very warm and flexible.
Can I freeze a pumpkin roll? Yes, it freezes beautifully. Wrap the chilled, unfrosted roll tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.
What can I use instead of pumpkin pie spice? Make your own blend using 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice or cloves.
My filling is runny. How do I fix it? A runny filling is typically caused by the cream cheese or butter being too soft. Ensure all filling ingredients are at cool room temperature, and chill the mixture for 15-20 minutes before spreading if needed.
Common Mistakes to Avoid
- Overbaking the cake: This is the top cause of cracking. Bake just until the top springs back when touched.
- Not using parchment paper: The parchment is non-negotiable for easy removal and rolling.
- Adding filling to a warm cake: This will melt the filling and create a mess. Patience is key—let the cake cool completely.
- Overmixing the batter: Mix until the dry ingredients are just incorporated to keep the cake tender.
- Skipping the chilling step: Chilling sets the shape and makes slicing clean and easy.
Conclusion
This classic Pumpkin Roll with Cream Cheese Filling is a stunning and delicious dessert that is perfect for autumn gatherings and holidays. By following the detailed steps, avoiding common pitfalls, and utilizing the make-ahead tips, you can confidently create a show-stopping treat. The combination of spiced pumpkin cake and rich, creamy filling is always a crowd-pleaser. Enjoy the process and the delicious results!