Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

5 stars from 4 reviews

Pumpkin Roll Cake is a showstopper for any holiday meal... or just when you want something different from the usual fall desserts.

Servings:

Prep Time25

Cook Time15

cooling and chilling time2 30

Total Time3 10

Preheat oven to 375°F.
Line a 15”x10” jelly roll pan with parchment paper, set aside.
In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
Pour the batter into your prepared baking pan and spread it out to the sides.
Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.