Pumpkin Roll Recipe with Cream Cheese Filling

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Pumpkin Roll Recipe with Cream Cheese Filling

The best pumpkin roll recipe with a cream cheese filling.

Prep Time15

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: pumpkin roll recipe, holiday dish, dessert to share

Servings:

Calories: 187kcal

Equipment

parchment paper
15x10 inch jelly roll pan
KitchenAid or hand electric mixer

Ingredients

⅔ cup 100% pure pumpkin (not pumpkin pie filling)
1 cup sugar
3 eggs
¾ cup all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
pinch salt
powdered sugar (dusting on top before serving)

For Filling

1 8oz package cream cheese
4 TBS butter
1 tsp. vanilla extract
1 cup powdered sugar

Instructions

Preheat oven to 375°
Using a hand mixer or Kitchen Aid, beat ⅔ cup pumpkin, 1 cup sugar and 3 eggs for 2-3 minutes.
In a small bowl combine ¾ cup flour, ½ tsp. cinnamon, 1 tsp. baking soda and a pinch of salt. Add to pumpkin mixture. Mix until creamy.
Line a jelly roll pan with parchment paper and add the pumpkin filling. Taking care to smooth it out evenly.
Bake at 375° for 13-16 minutes, taking care not to over bake.
While the cake is baking, prepare your cream cheese filling. In a mixing bowl add 8oz softened cream cheese, 4 TBS soften butter, 1 tsp. vanilla extract and 1 cup powdered sugar. Mix into a smooth creamy texture. Set aside.
Once cake is done, gently roll into a spiral with the parchment paper still on. Allow to cool completely. You can roll it either lengthwise or widthwise. The long way (lengthwise) will give less of a spiral and a smaller roll. And widthwise (rolling the short way) will give a larger spiral and thicker pumpkin roll. (photo up top for reference.)
Once cool, gently unroll and remove parchment paper. Fill with cream cheese filling. Smooth to the corners and roll up again.
Wrap in cling wrap and place in refrigerator at least 30 minutes before serving. For the best flavor, allow to chill in the refrigerator overnight!
When ready to serve, cut off both ends to look more tidy.
Dust with confectioners sugar and enjoy!

Notes

To prevent the pumpkin roll from cracking-

Use a 15x10 inch jelly roll pan. A slightly different size will change the bake time and thickness of the cake.
Keep a close eye on it while baking. Checking at the 13 minute mark and every minute after that.
Roll in parchment paper while it's still warm.
Allow to cool completely before unrolling.
Add cream cheese filling and roll again placing it in the refrigerator immediately.
Parchment paper is key to the most successful pumpkin roll.

The size pan used will directly affect the bake time. This recipe calls for a 15 inch by 10 inch jelly roll pan. Measure your pan and make adjustments to the bake time accordingly. A slightly larger pan will make a thinner cake and slightly shorter bake time. It's important to keep an eye on the cake and start checking it early. An over-baked cake will lead to cracking.

Makes one large pumpkin roll or two small rolls when cut in half. Perfect for a holiday get together or sharing with neighbors.

The nutrition information provided is an estimate and will very based on different bands of ingredients used and cooking methods.

What direction to roll- You can roll this pumpkin roll either widthwise or lengthwise. Widthwise will give you a larger swirl and thicker pumpkin roll and lengthwise will give you less of a swirl and small pumpkin roll.

How much cream cheese filling to use- We get a little heavy handed with the cream cheese filling in this house, but not by much. If it looks like a bit too much filling for your liking feel free to add a bit less.

Nutrition