Pumpkin Roll with Cream Cheese Filling
A spiced pumpkin cake rolled around a sweet cream cheese filling.
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Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger optional
- 1/4 tsp ground nutmeg optional
- 8 oz cream cheese softened
- 6 tbsp butter softened
- 1 cup powdered sugar plus more for the towel and dusting
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Grease a 15x10-inch jelly roll pan, line with parchment, then grease and flour the parchment. Dust a thin kitchen towel with powdered sugar.
- Beat the eggs and sugar until thick and pale. Beat in the pumpkin, then stir in the flour, baking soda, salt and spices.
- Spread in the pan and bake 13 to 15 minutes, until the top springs back.
- Turn the hot cake onto the towel, peel off the parchment and roll it up with the towel from a short end. Cool completely, about 1 hour.
- Beat the cream cheese, butter, powdered sugar and vanilla until smooth.
- Unroll the cake, spread the filling leaving a 1/2-inch border, and roll it back up without the towel.
- Wrap and chill at least 1 hour. Trim the ends, dust with powdered sugar and slice.
Notes
Keeps 5 days in the fridge or 3 months in the freezer.