Description
This Decadent Pumpkin Cake Roll with Creamy Filling is a perfect autumn dessert that combines a moist, spiced pumpkin cake rolled with a smooth, luscious cream cheese filling. It’s sure to impress guests with its beautiful presentation and rich flavors, making it an ideal centerpiece for holiday gatherings or cozy fall celebrations.
Ingredients
Scale
Cake
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Pie Spice (can substitute with nutmeg or additional cinnamon)
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated Sugar (swap with sugar alternative for fewer calories)
- 1 cup Unsweetened Canned Pumpkin
Filling
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Beat Eggs and Sugar: In a separate bowl, use an electric mixer to beat the eggs and granulated sugar for 2-3 minutes until the mixture is thickened and light in color, which helps create a fluffy cake texture.
- Add Pumpkin: Gently fold the unsweetened canned pumpkin into the egg and sugar mixture until fully incorporated, being careful not to deflate the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 15-20 minutes until the cake springs back when lightly touched, indicating it is done.
- Roll Cake to Cool: Immediately remove the cake from the oven and turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up gently in the towel to shape and let it cool completely in this rolled form to retain moisture and form the roll shape.
- Prepare the Filling: While the cake cools, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy, perfect for spreading.
- 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 to form the finished cake roll.
- Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours or overnight to set the filling and enhance flavors. Before serving, dust the top with powdered sugar for a festive finish.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to avoid the cake sticking during rolling.
- The cake can be made a day ahead and chilled overnight for best taste and texture.
- Substitute Neufchâtel cheese and margarine to reduce fat content for a lighter option.
- For a sugar-free version, swap granulated and powdered sugar with suitable alternatives.
- Adjust spices to your taste; extra cinnamon or nutmeg can add a warm depth to the cake.
