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A pumpkin roll cake filled with cream cheese filling on a white serving plate.

Pumpkin Roll Cake With Cream Cheese Filling

Maureen Reynolds
A soft, perfectly spiced pumpkin roll cake with sweet cream cheese filling. An impressive, yet surprisingly easy fall dessert!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time30 minutes
Course Cakes & Cupcakes
Cuisine Dessert
Servings 8 slices

Equipment

  • 1 mixer
  • 1 Mixing bowl
  • 1 sifter
  • 1 15 by 10 inch jelly roll pan

Ingredients
  

For Pumpkin Sponge Cake

  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 dash salt
  • 3 large eggs
  • 1 cup sugar
  • ⅔ cup pure pumkin puree
  • 1 teaspoon lemon juice

For Cream Cheese Filling

  • 1 cup powdered sugar, sifted (plus extra for sprinkling)
  • 6 ounces cream cheese, chilled
  • 4 tablespoons butter (about 1/4 cup)
  • ½ teaspoon vanilla extract

Instructions

Pumpkin Sponge Cake

  • Preheat oven to 375℉. Lightly spray a 15 by 10 inch jelly roll pan with non-stick spray and line with parchment paper.
  • In a small mixing bowl combine flour, baking powder, cinnamon, ginger and a dash of salt. Set aside.
  • In bowl of electric mixer beat eggs for 5 full minutes. Then, slowly add sugar, beating for an additional minute and scraping down the sides of bowl as necessary. Stir in pumpkin puree and vinegar on low speed just until combined.
  • Gently fold in flour mixture with a rubber spatula until no streaks of flour remain. Spread batter evenly onto the prepared jelly roll pan. Bake for 15 minutes at 375℉.

Rolling the Warm Cake

  • Remove from oven. Carefully run a paring knife around edges to separate cake from parchment paper. Sprinkle with confectioners sugar. Cover with a large, smooth, lint free kitchen towel leaving about 1 ½ inches longer than cake on one end. Place a large cutting board, on top of the kitchen towel and carefully invert so that the board is now on the bottom. Lift off baking pan (it will still be hot so use oven mitts!). Carefully peel off the parchment paper. Dust cake with additional confectioners sugar. Fold the 1 ½ inch edge of towel over the edge of the short end of the cake. Begin rolling short end the cake with the kitchen towel. Go slowly, but you want it to be a fairly tight roll at the beginning. Continue rolling until the cake is completely rolled in the towel and set aside to cool. For approximately 30 to 40 minutes.
    Prepare filling while cake is cooling.

Cream Cheese Filling

  • Combine powdered sugar, cream cheese, butter and vanilla in bowl of electric mixer and beat until smooth. Place in refrigerator until cake is cooled and really to be filled.

How to Assemble

  • After the cake has cooled carefully unroll the cake. Spread filling to cover the cake, leaving about a half inch border to allow filling to spread when rolled. Carefully roll cake, lifting and rolling using the kitchen towel as a guide, but not rolling it into the cake. Refrigerate for about 15-30 minutes and then trim ends if desired. Sprinkle with additional confectioners sugar before serving.

Notes

Store left over cake covered in the refrigerator.
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https://www.redcottagechronicles.com/recipe/cakes-cupcakes/pumpkin-roll-cake-with-cream-cheese-filling/