Pumpkin Roll Cream Cheese (Printable Version)
# What You'll Need:
→ Pumpkin Roll
01 -
3 large eggs
02 -
1 cup granulated sugar
03 -
2/3 cup pumpkin puree (not pumpkin pie filling)
04 -
1/2 teaspoon vanilla extract
05 -
3/4 cup all-purpose flour
06 -
1 teaspoon baking powder
07 -
2 teaspoons pumpkin pie spice
08 -
1/2 teaspoon salt
→ Cream Cheese Filling
09 -
8 ounces cream cheese, softened
10 -
4 Tablespoons salted butter, softened
11 -
1 cup powdered sugar
12 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and spray with non-stick spray.
02 -
In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla, whisking until combined. Add flour, baking powder, pumpkin pie spice and salt, then whisk until smooth.
03 -
Pour batter onto prepared jelly roll pan, spreading evenly. Bake for 15 minutes or until a toothpick inserted in center comes out clean.
04 -
While cake is hot, carefully roll it up with the parchment paper still attached, starting at one of the short ends. Roll as tightly as possible. Let cake cool completely at room temperature (approximately 2 hours).
05 -
When cake has cooled to room temperature, prepare the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
06 -
Gently unravel the cooled cake, carefully removing the parchment paper. Spread the cream cheese filling evenly over the entire surface of the unrolled cake.
07 -
Roll cake back up (without the parchment paper), cover with plastic wrap, and refrigerate until chilled before serving.
# Handy Tips:
01 -
Pumpkin rolls freeze really well. Cover tightly in plastic wrap (use two layers), then place in a ziplock freezer-safe bag. Freeze up to 2 months. To thaw, place in the refrigerator overnight.