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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 1g||4%|
|Total Sugars 38g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This irresistible, top-rated, pumpkin spice–flavored cake roll is filled with a scrumptious cream cheese filling. It’s among the most popular pumpkin recipes, and one taste will tell you why.
Individual slices keep well in the freezer; bring some out when friends and family stop by. This is the perfect fall or winter holiday cake.
For the Pumpkin Cake:
Oil or shortening, for greasing pan
3/4 cup all-purpose flour, plus more for pan
Confectioners’ sugar, for rolling and dusting
3 large eggs, at room temperature
1 cup granulated sugar
2/3 cup pumpkin puree, canned or homemade
1 teaspoon lemon juice
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped pecans, optional
For the Filling:
1 cup confectioners’ sugar, sifted
8 ounces cream cheese, softened
5 tablespoons (2 1/2 ounces) unsalted butter, softened
1 teaspoon pur vanilla extract
Make the Cake
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4). Grease a 10 x 15-inch jelly roll pan with oil or shortening and line it with waxed paper or parchment paper. Grease and flour the waxed paper.
Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with confectioners’ sugar. Set aside.
In a large mixing bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar; beat until thick and light yellow in color, about 4 to 5 minutes.
Add the pumpkin puree and lemon juice and beat on low speed until blended.
In a separate bowl, combine the 3/4 cup flour, baking powder, spices, and salt.
Fold the dry ingredients to the egg mixture.
Spread batter into the prepared jelly roll pan. If desired, sprinkle the chopped pecans over the batter.
Bake in the preheated oven for 12 to 15 minutes. The cake will spring back when touched lightly with a finger. Remove the cake from the oven and immediately turn out onto the confectioners’ sugar dusted tea towel.
Carefully remove the waxed or parchment paper from the cake.
Starting at the 10-inch side, roll up the warm cake, towel and all. Set aside.
Make the Filling and Assemble the Cake
While the cake is cooling in the towel, prepare the cream cheese filling. Gather the ingredients.
Beat together cream cheese and butter until fluffy.
Gradually beat in the sifted confectioners’ sugar and vanilla extract. Continue beating until the mixture is smooth.
Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake.
Roll up the cake—without the towel—and wrap it in plastic wrap. Cover and chill for at least 1 hour before serving.
When you’re ready to serve the cake, dust the top with confectioners’ sugar. Slice the cake into 1-inch-thick pieces. Keep leftover slices refrigerated.
The pumpkin roll freezes well. Wrap the whole cake or individual slices in plastic wrap and then put in a heavy-duty freezer bag. Freeze for up to three months.
Video about Pumpkin Roll Recipes With Cream Cheese Filling
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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