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Moist Pumpkin Roll Cake Recipe Easy Homemade Cream Cheese Filling

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A moist and flavorful pumpkin roll cake with a luscious cream cheese filling, perfect for fall and holiday gatherings. This quick and easy recipe uses simple pantry staples and yields a tender, spiced cake with a creamy swirl.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can substitute with gluten-free flour blend)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (160ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 3-5 minutes.
  4. Mix in pumpkin puree and vanilla extract until fully combined.
  5. Gently fold in the dry ingredients in batches, taking care not to overmix.
  6. Pour batter evenly into prepared pan and smooth with an offset spatula to about 1/2 inch thickness.
  7. Bake for 15-18 minutes until the surface springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Dust a clean kitchen towel generously with powdered sugar.
  9. Invert the cake onto the sugared towel immediately after baking and carefully peel off the parchment paper.
  10. Roll the cake up with the towel inside starting from the short end and let cool completely rolled up, about 1 hour.
  11. Beat cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and fluffy. Add a splash of milk or cream if too stiff.
  12. Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  13. Roll the cake back up without the towel and place seam side down on a serving platter.
  14. Wrap in plastic wrap and chill for at least 1 hour to set the filling.
  15. Slice with a serrated knife and serve. Store refrigerated up to 3 days or freeze slices for up to 1 month.

Notes

Use powdered sugar on the kitchen towel to prevent sticking and cracking when rolling the cake. Beat eggs and sugar well to incorporate air for a light cake. Avoid overbaking to keep the cake moist. Let cream cheese and butter come to room temperature for a smooth filling. Cool the cake completely rolled up to prevent cracks. Variations include gluten-free flour, vegan substitutions, adding nuts or spices, and spreading apricot jam under the filling.

Nutrition

Keywords: pumpkin roll, pumpkin roll cake, cream cheese filling, fall dessert, holiday dessert, moist pumpkin cake, easy pumpkin roll

Find it online: https://sofiaspice.com/moist-pumpkin-roll-cake-recipe-easy-homemade-cream-cheese-filling/