Print

Moist Pumpkin Cake Roll with Cream Cheese

moist pumpkin cake roll - featured image
Print Recipe

A soft, moist pumpkin spice cake rolled with a tangy cream cheese filling. This recipe uses a warm-roll technique to prevent cracking, resulting in a professional-looking dessert that is easy to make with pantry staples.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup pure pumpkin puree
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 8 ounces full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat eggs, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale, thick, and tripled in volume.
  4. Reduce mixer speed to low and add pumpkin puree, vegetable oil, and vanilla extract. Mix just until combined.
  5. Gently fold dry ingredients into wet mixture using a spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes until edges pull away and cake springs back when touched.
  7. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, loosen edges with a knife and invert onto the towel. Peel off parchment paper.
  9. Roll the warm cake up tightly from the short end using the towel. Let cool completely on a wire rack.
  10. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in heavy cream if using.
  11. Unroll the cooled cake and spread cream cheese filling evenly over the surface, leaving a border at edges.
  12. Gently roll the cake up again without the towel.
  13. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
  14. Dust with powdered sugar and slice before serving.

Notes

Roll the cake while it is still warm to prevent cracking. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin cake roll, cream cheese filling, fall dessert, pumpkin spice, jelly roll, easy baking, holiday dessert

Find it online: https://blingbite.com/moist-pumpkin-cake-roll-with-cream-cheese-5-step-easy-recipe/