This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling ... and it's super easy to make. Watch the video below for a visual of how to assemble your own pumpkin roll!
Happy fall everyone! In honor of the calendar that officially turns into the new season this week, I thought I'd climb my favorite fall dessert recipe to the top of the blog again.
Yep, I'm talking about a good, old-fashioned, delicious classic pumpkin roll. ♡
I've had a tradition of making pumpkin rolls every fall for at least a decade now, and I always look forward to the relaxing, relaxing, and delicious fall vibe they bring. But I have to say that this year, during the first September we live abroad, this little tradition has been particularly nostalgic and comforting.
Although it now requires a special trip across town to one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to buy brick from "Philadelphia" (the name for cream cheese here in Spain, so cute), and some big messing around in the oven. Little Spaniard - The rhythms, feelings, smells and flavors of this ritual sound as familiar as ever. And the second time I cut a lovely round of a perfectly paired pumpkin cake filled with cream cheese filling, it tastes just as delicious as ever and feels the world wonderfully magical and comfortably small for a moment. Feel like a fall.
Anyway, if you also have a craving this season for a classic pumpkin roll, this recipe has been a favorite for years. But has been updated with the method of wrapping the cake in parchment paper, which I found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin wrap, fear not - it's a lot easier than it might seem.
Let's make a pumpkin wrap !!
Pumpkin Roll Recipe With Cream Cheese Filling
Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.
- PREP TIME 20 minutes
- COOK TIME 15 minutes
- REFRIDGERATE TIME 1 hour
- TOTAL TIME 1 hour 35 minutes
Ingredients
For the cake:
- 3/4 cup all-purpose flour, sifted
- 1 tsp. baking powder
- 1 tbsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- 3 eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1 cup sugar
- 2/3 cup canned pumpkin
For the filling:
- 8 oz Cream cheese, softened, full fat
- 1 cup Powder Sugar
- 6 tbsp. salted butter, softened
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
- In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
- In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
- Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
- Pour batter into pan and bake for 15 minutes.
- Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
- Place on a cooling rack and let cool completely.
- To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
- Unroll cake and gently spread cream cheese mixture onto it.
- Roll the cake up again carefully, and wrap tightly in plastic wrap.
- Allow cake to chill in the fridge for 1 hour.
- Remove plastic wrap and dust cake with powdered sugar. Slice and serve.