Indulge in the delicious flavors of our Classic Pumpkin Roll with Cream Cheese Filling. This delectable dessert features a moist and tender pumpkin-spiced cake rolled around a luscious cream cheese filling. Each bite offers a perfect balance of rich pumpkin flavor and creamy sweetness, making it a delightful treat for any occasion.
Our Classic Pumpkin Roll is made with high-quality ingredients, including real pumpkin puree, which infuses the cake with a warm and comforting taste. The cake is delicately spiced with cinnamon, nutmeg, and cloves, adding a hint of autumn to every bite. The cream cheese filling is velvety smooth, providing a tangy contrast to the sweetness of the cake.
Perfect for holiday gatherings, celebrations, or as a special dessert, our Classic Pumpkin Roll is sure to impress your guests. Its eye-catching spiral shape and beautiful dusting of powdered sugar make it an appealing centerpiece on any dessert table. Plus, its make-ahead capability allows for stress-free entertaining.
Whether you're a pumpkin lover or simply looking for a delightful dessert, our Classic Pumpkin Roll with Cream Cheese Filling is a must-try. Enjoy the irresistible combination of pumpkin and cream cheese flavors in this timeless dessert that will leave you coming back for more.
Delicious and Easy Classic Pumpkin Roll with Cream Cheese Filling RecipeIngredients:
Ingredients:
- 1 pumpkin roll pastry sheet
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Powdered sugar for dusting
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs and granulated sugar together until well combined and slightly thickened.
3. Add the canned pumpkin puree and lemon juice to the egg mixture, and mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, and gently fold until just combined.
6. Pour the batter onto the prepared jelly roll pan, spreading it evenly to the edges.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
8. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
9. Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
10. Starting at one of the shorter ends, gently roll the cake and towel together into a log. Place it seam-side down and let it cool completely on a wire rack.
11. While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
12. Once the cake has cooled completely, carefully unroll it from the towel.
13. Spread the cream cheese filling evenly over the surface of the cake.
14. Gently roll the cake back up, without the towel this time. Place it seam-side down on a serving platter.
15. Dust the top of the pumpkin roll with powdered sugar for decoration.
16. Refrigerate for at least 1 hour before serving to allow the filling to set.
17. Slice and serve the pumpkin roll chilled. Enjoy!
That's it! You now have a classic Pumpkin Roll with Cream Cheese Filling recipe optimized Happy baking!
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