Total time
30 min
Servings
8
Calories
478.3
Category
Desserts
This Pumpkin Roll With Cream Cheese Filling is a classic fall dessert that comes together in under 30 minutes. With a tender spiced pumpkin cake rolled around a rich, creamy filling, it's perfect for holiday gatherings or a quick sweet treat.
Ingredients
Makes 8 servings
- 3 eggs
- 1 sugar
- 1 lemon juice
- 2/3 pumpkin
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 3/4 flour
- 1/2 nutmeg
- 1/2 salt
- 1 powdered sugar
- 8 cream cheese
- 4 butter
- 1 vanilla
- 1 walnuts
- pecans
Method
Beat eggs.
Gradually add sugar.
stir in lemon juice and pumpkin.
fold in remaining ingredients.
bake in well greased/floured jelly-roll pan 12-15 minutes at 375.
Remove and roll in powdered sugar dish towel.
Cool.
For filling:
Combine all ingredients.
Unroll the cooled roll and frost with filling.
Reroll (without dishtowel) and place on serving plate.
Cook's notes
- Use a clean, thin dish towel dusted with powdered sugar to roll the cake while it's still warm to prevent cracking.
- Chill the rolled cake before filling to make unrolling and frosting easier.
- Toast the walnuts or pecans lightly for extra flavor and crunch.
Frequently asked
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the pumpkin until smooth, then drain excess liquid to avoid a soggy cake.
Why did my pumpkin roll crack?
Cracking often happens if the cake is overbaked or rolled when too cool. Roll it while still warm in a powdered sugar-dusted towel.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
What can I use instead of cream cheese?
For a dairy-free option, use vegan cream cheese or a thick coconut cream-based frosting.
