Description

This Decadent Pumpkin Cake Roll with Creamy Filling is a delightful autumn dessert perfect for impressing guests. Featuring a spiced pumpkin sponge cake rolled with a smooth, creamy cream cheese filling, this recipe combines warm seasonal flavors with a tender, fluffy texture. The cake is lightly dusted with powdered sugar and chilled for the ideal slice-worthy consistency.

Ingredients

Scale

Dry Ingredients

1 cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Pumpkin Pie Spice (or substitute with nutmeg or additional cinnamon)
1/2 teaspoon Salt

Wet Ingredients

3 large Eggs
1 cup Granulated Sugar (can substitute with sugar alternative for fewer calories)
1 cup Unsweetened Canned Pumpkin

Filling Ingredients

8 ounces Cream Cheese, softened (Neufchâtel cheese for lighter option)
1/4 cup Butter, softened (can substitute with margarine)
1 cup Powdered Sugar
1 teaspoon Vanilla Extract

For Dusting

1 tablespoon Powdered Sugar

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt evenly to distribute the leavening and spices.
Beat Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar for 2-3 minutes until the mixture becomes thick, light in color, and fluffy, ensuring air is incorporated for a light cake.
Add Pumpkin: Gently fold the canned pumpkin into the egg and sugar mixture until fully blended, careful not to deflate the airy texture.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 15-20 minutes, or until the cake springs back when touched lightly, indicating doneness.
Roll Cake with Towel: Immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Roll the cake gently in the towel starting from a short edge to form the roll shape, and allow it to cool completely while rolled.
Prepare Cream Cheese Filling: While the cake cools, combine softened cream cheese, softened butter, powdered sugar, and vanilla extract in a mixing bowl. Beat until smooth and creamy.
Fill and Re-Roll: Carefully unroll the cooled cake, spread the cream cheese filling evenly across the surface, then roll it back up tightly without the towel.
Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours or overnight to set the filling. Before serving, dust the top with powdered sugar for a beautiful finish.

Notes

Use parchment paper to prevent the cake from sticking and to help with rolling.
Rolling the cake while it is still warm prevents cracking.
You can substitute Neufchâtel cheese for cream cheese for a lighter filling.
For a lower-sugar version, replace granulated sugar with sugar alternatives and adjust powdered sugar to taste.
Ensure ingredients like butter and cream cheese are softened to achieve a smooth filling.
Refrigerate the cake roll well to firm up the filling before slicing.