Pumpkin Roll Cream Cheese Filling (Print View)
Soft pumpkin swirl filled with creamy cheese, dusted with sugar. A festive autumn dessert everyone will love.
# What You'll Need:
→ Cake
01 -
3/4 cup all-purpose flour, sifted
02 -
1 teaspoon baking powder
03 -
1 tablespoon pumpkin pie spice
04 -
1/4 teaspoon kosher salt
05 -
3 large eggs, lightly beaten
06 -
1 1/2 teaspoons vanilla extract
07 -
1 cup granulated sugar
08 -
2/3 cup canned pumpkin
→ Filling
09 -
8 ounces full-fat cream cheese, softened
10 -
1 cup powdered sugar, plus extra for dusting
11 -
6 tablespoons salted butter, softened
12 -
1 teaspoon vanilla extract
# Directions:
01 -
Preheat oven to 375°F. Line a jelly roll pan with parchment paper and set aside.
02 -
In a medium bowl, whisk together sifted flour, baking powder, pumpkin pie spice, and kosher salt.
03 -
In a large bowl, combine eggs, granulated sugar, vanilla extract, and canned pumpkin. Whisk until fully blended and smooth.
04 -
Add the dry mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to maintain a light sponge.
05 -
Spread the batter evenly into the prepared pan. Bake for 15 minutes or until the surface springs back when touched.
06 -
Once baked, carefully turn the cake out onto a clean work surface. Gently roll the cake lengthwise into a log shape while still warm.
07 -
Transfer the rolled cake to a wire cooling rack and allow to cool completely while maintaining the rolled shape.
08 -
In the bowl of a stand mixer, beat the cream cheese, powdered sugar, softened butter, and vanilla extract together until light and fluffy.
09 -
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, then carefully roll the cake up again.
10 -
Wrap the filled cake roll tightly in plastic wrap and refrigerate for 1 hour to set.
11 -
Remove the chilled cake from plastic wrap. Dust the exterior with powdered sugar, slice, and serve.
# Notes:
01 -
Rolling the cake while warm prevents cracks and ensures a uniform spiral when filled.