Easy Cream Cheese Pumpkin Roll
This easy cream cheese pumpkin roll recipe is so simple and delicious, once you try it once — you'll never go back to store bought again!
Ingredients
Pumpkin Roll Batter
- 1 Cup Granulated Cane Sugar
- 3/4 Cup Pumpkin Puree
- 3/4 Cup All Purpose Flour
- 3 Lg Eggs
- 1 Tbs Pumpkin Pie Spice (Optional)
- 1 tsp Baking Soda
Cream Cheese Filling
- 1 Cup Powdered Sugar
- 8 Ounces Cream Cheese (softened to room temperature)
- 2 Tbs Butter (softened to room temperature)
- 1 1/2 tsp Pure Vanilla Extract
- 1/2 Cup Chopped Pecans (optional)
Instructions
For the Pumpkin Cake
- Preheat your oven to 375 degrees.
- Prepare a 10x15 jelly roll pan by cutting a piece of parchment to fit the bottom of the pan. Lightly grease the pan, add the parchment, then lightly grease the parchment. Set the pan aside. (Non-stick spray works the best.)
- Combine sugar, flour, baking soda, and pumpkin pie spice in a stand mixer or medium size bowl.
- Add your remaining ingredients (pumpkin puree and eggs) and mix on low speed until combined.
- Spread the cake batter evenly into the prepared jelly roll pan and bake for 15 minutes.
- While the cake is baking, sprinkle a lint-free towel or napkin with powdered sugar with a small bakers sifter.
- After removing from the oven, turn the warm cake out onto the prepared towel, remove the parchment paper, and roll the cake into the towel to cool completely on a wire rack.
Cream Cheese Filling and Completing the Pumpkin Roll
- While the cake is cooling, add all of the filling ingredients in a stand mixer or hand mixer and combine well. Set aside.
- Once the cake is competely cool, unroll the cake and spread the filling evenly over the cake.
- Roll the cake into its final shape and wrap the roll in parchment and plastic wrap. Refridgerate overnight.
- Before serving, remove the wrapping and sprinkle with more powered sugar before cutting.
- Enjoy!