Rich Pumpkin Roll Recipe with Cream Cheese Swirl (Print Version)

Discover this Delicious Pumpkin Roll Recipe! A tender pumpkin cake rolled with sweet cream cheese filling. Perfect for holidays or a special treat.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cake Base

01 - 1 cup (120g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2/3 cup (160g) canned pumpkin puree
04 - 3 large eggs

→ Pumpkin Cake Spices

05 - 2 tsp ground cinnamon
06 - 1 tsp ground nutmeg
07 - 1/2 tsp ground cloves
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder

→ Cream Cheese Filling

10 - 8 oz (226g) cream cheese, softened
11 - 1/2 cup (113g) unsalted butter, softened
12 - 1 1/2 cups (180g) powdered sugar
13 - 1 tsp vanilla extract

→ Finishing Touches

14 - Extra powdered sugar, for dusting

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C). Then, line a 15x10-inch jelly roll pan with parchment paper, letting it hang over the edges a bit—this is your lifesaver, trust me. Grease the parchment paper and dust it lightly with flour. I always forget this step and then scramble, but it's crucial for the cake not to stick. It just helps the whole Delicious Pumpkin Roll process immensely.
02 - In a large bowl, whisk together your flour, granulated sugar, cinnamon, nutmeg, cloves, baking soda, and baking powder. In a separate bowl, combine the pumpkin puree and eggs. Add the wet ingredients to the dry, mixing just until combined. Don't overmix, or your cake will be tough, and nobody wants a tough pumpkin roll! I once got distracted and mixed it way too long, and my cake ended up denser than a brick. Oops.
03 - Spread the batter evenly into your prepared pan. It'll look thin, but that's okay. Bake for about 13-15 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will start to smell absolutely divine at this point, like autumn exploded in the best way. Keep an eye on it; ovens vary, and you don't want a dry cake. This is where the magic starts to happen for your Delicious Pumpkin Roll Recipe.
04 - As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, carefully roll the cake (with the towel) into a log. Let it cool completely on a wire rack, still rolled up. This step is a bit nerve-wracking, but honestly, it makes the final Delicious Pumpkin Roll so much easier to handle. Don't unroll it until it's cold, or it'll crack!
05 - While the cake cools, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together in a medium bowl until smooth and creamy. Make sure your butter and cream cheese are truly softened, or you'll have lumps—I learned that the hard way, thinking I could rush it. This filling makes the Delicious Pumpkin Roll truly decadent.
06 - Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border around the edges. Carefully re-roll the cake, without the towel this time. Wrap it tightly in plastic wrap and refrigerate for at least 1-2 hours to allow the filling to set. This makes slicing so much cleaner, and the flavors really meld. When it's ready, dust with more powdered sugar and slice! The finished Delicious Pumpkin Roll looks so impressive, and tastes even better.

# Notes:

01 - Don't overmix the batter, or it gets tough—learned that the hard way!
02 - Store leftovers tightly wrapped in the fridge; tastes even better the next day.
03 - No cream cheese? A lemon curd filling works in a pinch, but it's not the same.
04 - Serve chilled with a dusting of powdered sugar; looks so fancy without the fuss.

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - large mixing bowls
04 - electric mixer
05 - wire rack
06 - kitchen towel

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 5-7g

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