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Cream Cheese Pumpkin Roll

4

200 min

Cream Cheese Pumpkin Roll

Cream Cheese Pumpkin Roll Photo 1

Time

200 min

Serving

10 persons

Calories

308

Rating

4.00★ (32)

Cuisine

Author: Victoria Buriak
This pumpkin cream cheese roll is great for a Halloween or Thanksgiving dessert.

Ingredients

  • all-purpose flour: 0.75 cup
  • ground cinnamon: 2 tsp
  • baking powder: 1 tsp
  • ground ginger: 1 tsp
  • ground nutmeg: 0.5 tsp
  • salt: 0.5 tsp
  • white sugar: 1 cup
  • eggs: 3 piece
  • pumpkin puree: 0.66667 cup
  • cream cheese: 1 pack (8 ounce pack, softened)
  • confectioners' sugar: 1 cup
  • unsalted butter: 0.25 cup (softened)
  • pumpkin puree: 1 Tbsp
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
    Cream Cheese Pumpkin Roll Photo 2
  2. Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
    Cream Cheese Pumpkin Roll Photo 3
  3. Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin puree. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
    Cream Cheese Pumpkin Roll Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
    Cream Cheese Pumpkin Roll Photo 5
  5. Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
    Cream Cheese Pumpkin Roll Photo 6
  6. While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin puree, and vanilla in a mixing bowl until smooth.
    Cream Cheese Pumpkin Roll Photo 7
  7. Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
    Cream Cheese Pumpkin Roll Photo 8
  8. Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.
    Cream Cheese Pumpkin Roll Photo 9

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