Name: Pumpkin Roll with Sweet Cream Cheese Swirl Filling
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Ingredients: 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin; 1 cup nuts (optional); 1 8 ounce package cream cheese (room temperature); 6 Tablespoons butter (room temperature); 1 cup confectioners sugar (sifted); 1 teaspoon vanilla extract; additional confectioners sugar for dusting top of cake and towel

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What Can You Do With Pumpkin?

A pumpkin roll with a sweet cream cheese filling is one of the recipes I look forward to make any time of the year!

Pair this pumpkin roll recipe with a cup of coffee or hot chocolate with a splash of pumpkin spice syrup. You’ll then have yourself the start of a pumpkin mash! So, what else can you do with pumpkins?

Store Bought or Homemade?

You can buy pumpkin in a can or when pumpkins are in season you can make your own pumpkin puree.

I highly encourage making your own pumpkin puree. Not only is it super easy to make but also it’s all natural and tastes even better than canned puree. Try my simple recipe on How to Make Pumpkin Puree From Scratch!

For example, when making homemade pumpkin puree place 1 cup of puree in freezer bags. By doing so, when a recipe calls for pumpkin just remove a bag or two from the freezer, thaw, and there you have fresh homemade pumpkin puree!

Pumpkin Roll Recipe

In order for this recipe to be a success there are some important supplies needed:

15 1/2 x 10 1/2 (15×10) cake pan. The pan size is very important.
wax paper (greased and floured)
flour sack dish towel dusted with confectioners sugar (Best Manufacturers Duster)
Cooling rack
spatula
medium and large mixing bowls
hand mixer
plastic wrap

Ingredients:

Cake

3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup nuts (optional)

Icing

1 8 ounce package cream cheese (room temperature)
6 Tablespoons butter (room temperature)
1 cup confectioners sugar (sifted)
1 teaspoon vanilla extract
additional confectioners sugar for dusting on top cake

Directions:

Cake

Cover pan with wax paper. Grease and flour wax paper and set aside. Preheat oven 375 degrees Fahrenheit.

Prepare flour sack towel by dusting with confectioners sugar and set aside.

In a large mixing bowl combine flour, baking powder, baking soda, spice, salt and set aside.

In a medium bowl using a hand mixer beat together eggs and sugar. Mix together with pumpkin until well combined. If using nuts add here.

Incorporate dry ingredients into medium bowl with pumpkin mixture. Stir until well combined.

Pour mixture into prepared cake pan. Use spatula to spread out to edges.

Bake

Bake 13-15 minutes or until cake springs back in center when touched.

Roll

Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.

Roll cake and towel together. Cool on wire rack.

Make Filling

In large bowl combine cream cheese, butter, vanilla extract and confectioners sugar until creamy.

cream cheese butter and confectioners sugar with vanilla extract

Carefully unroll cake. Evenly spread cream cheese filling on cake.

Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.

I AM EXCITED YOU ARE VIEWING JETT’S PUMPKIN ROLL WITH SWEET CREAM CHEESE SWIRL RECIPE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US KNOW IN THE COMMENTS!

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