Cream Cheese Pumpkin Roll Recipe
A delicious and festive pumpkin roll filled with a creamy cheese filling. Perfect for fall gatherings!
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Ingredients
Pumpkin Roll
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoon butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 15x10-inch baking pan with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a large mixing bowl, beat eggs and granulated sugar until thick. Add pumpkin and vanilla extract, and mix until well combined. Stir in flour mixture.
- Spread batter evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately turn cake onto a kitchen towel sprinkled with powdered sugar. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixing bowl until smooth.
- Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Nutritional Value
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.5mg
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