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Creamy Pumpkin Roll with Cream Cheese Filling

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A tender, spiced pumpkin cake rolled with a rich, tangy cream cheese filling. This recipe uses a towel-rolling technique to prevent cracking and cream of tartar for stability, resulting in a classic fall dessert.

Ingredients

Scale
  • 3 large eggs, separated and at room temperature
  • 1/2 cup granulated sugar, divided
  • 1/2 cup pure pumpkin puree
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • Pinch of cloves
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13 inch jelly roll pan with parchment paper and grease lightly.
  2. Separate eggs, ensuring no yolk gets into the whites. Place whites in a large clean bowl and yolks in a medium bowl.
  3. Beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form. Set aside.
  4. Beat egg yolks with remaining 1/4 cup sugar until pale and creamy. Mix in pumpkin puree and vegetable oil until smooth.
  5. Whisk together flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Sift over yolk mixture.
  6. Gently fold dry ingredients into yolk mixture, then fold in whipped egg whites in two additions until just combined.
  7. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until edges pull away and cake springs back.
  8. While cake bakes, lay a clean tea towel on a surface and dust generously with powdered sugar.
  9. Immediately invert hot cake onto towel, peel off parchment, and roll up tightly with towel starting from short end. Cool completely in rolled position.
  10. Beat cream cheese until smooth. Add powdered sugar and vanilla, beating until creamy and thick.
  11. Unroll cooled cake. Spread filling evenly, leaving a border. Roll up again without the towel.
  12. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing and dusting with powdered sugar.

Notes

Ensure eggs are at room temperature for better whipping. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Roll the cake while it is still warm to prevent cracking. If the cake cracks during the final roll, it is still edible and the cracks will be hidden inside the filling.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, pumpkin recipe, holiday baking, swiss roll

Find it online: https://tinastirs.com/creamy-pumpkin-roll-with-cream-cheese-filling/