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Creamy Filled Pumpkin Roll

Creamy Filled Pumpkin Roll
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The Creamy Filled Pumpkin Roll is a festive fall dessert featuring a tender, spiced pumpkin cake wrapped around a luscious, smooth cream cheese filling. With warm cinnamon, nutmeg, and cloves blended into the light pumpkin cake, and a rich, creamy filling enhanced by butter and vanilla, this pumpkin roll offers the perfect balance of flavors and texture. Easy to prepare yet elegant enough for holiday gatherings or cozy treats, it’s perfect for sharing and customizable for various dietary preferences.

Ingredients

Scale

For the Pumpkin Cake

  • 1 cup pumpkin puree
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

For the Creamy Filling

  • 8 oz cream cheese, softened (or dairy-free alternative)
  • 1/4 cup unsalted butter, softened (or dairy-free alternative)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Baking Pan: Line a jelly roll pan with parchment paper and lightly grease it to ensure the cake won’t stick and will roll easily later.
  2. Mix the Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the leavening and warm spices.
  3. Whisk the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add pumpkin puree and vanilla extract, mixing thoroughly until smooth and well combined.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to keep the cake tender and airy.
  5. Bake the Pumpkin Cake: Pour the batter into the prepared pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes or until the top springs back lightly when touched.
  6. Roll the Cake While Warm: Immediately after removing from oven, lay a clean kitchen towel sprinkled generously with powdered sugar over the cake and gently roll the cake with the towel inside. This sets the shape and prevents cracking.
  7. Make the Creamy Filling: Beat softened cream cheese with butter, powdered sugar, and vanilla extract until smooth, creamy, and ready for spreading.
  8. Assemble the Roll: Carefully unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake tightly without the towel.
  9. Chill and Serve: Wrap the roll in plastic wrap and refrigerate for at least one hour to let the filling set before slicing and serving.

Notes

  • Roll the cake while it’s warm to prevent cracking and ease rolling.
  • Use fresh or canned pumpkin puree for best flavor and moisture.
  • Gently fold batter ingredients to maintain a fluffy texture.
  • Allow the cake to cool completely before adding filling to avoid melting.
  • Chill the rolled cake before slicing to help the filling set and hold shape.
  • Optional garnishes include powdered sugar dusting, caramel drizzle, or chopped toasted nuts.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend.
  • For vegan version, use dairy-free cream cheese and flax eggs.
  • Reduce powdered sugar in filling for a less sweet option.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, holiday baking, gluten-free pumpkin roll, vegan pumpkin roll, spiced pumpkin cake

Find it online: https://cherrycooks.com/creamy-filled-pumpkin-roll/