Pumpkin Roll with Cream Cheese Filling
Nothing speaks fall more than a pumpkin roll. The moist pumpkin-spiced cake is filled with soft, sweet cream cheese. Perfect for Thanksgiving, which is not to far and never too early to start planning for.
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Servings: 10
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 eggs room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup powdered sugar to sprinkle on towel plus more for garnish, if desired
- 8 oz. cream cheese softened
- 1 cup powdered sugar sifted
- 6 Tbsp. butter softened
- 1 tsp. vanilla extract
Instructions
- Heat the oven to 375 degrees.
- Line a 15x10 inches pan with baking paper and grease it with cooking spray.
- Put cotton kitchen cloth or towel on the table and sprinkle it with powdered sugar.
- Mix the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
- In a large bowl, mix the eggs and sugar until they blend. Add in vanilla and pumpkin puree and mix until well combined.
- Add flour mixture, blend and spread evenly into the prepared pan. Bake for 11 to 13 minutes, or until top of cake springs back when touched.
- Roll over the cake on the kitchen cloth and peel off the baking paper.
- Carefully roll the cake with the cloth/towel, starting with narrow end and leave it to cool.
- During this time, in a large mixer bowl, whisk cream cheese, powdered sugar, butter and vanilla extract until it becomes smooth.
- Carefully unroll the cake. Spread the filling over and roll the cake again.
- Wrap it in a plastic foil and leave it in the fridge for 1 hour.
- Garnish with powdered sugar.
- Slice to serve.