Pumpkin Roll with Sweet Cream Cheese Swirl Filling
This pumpkin roll with a sweet cream cheese filling is one of those recipes that can be made any time of the year! Use canned or fresh pureed pumpkin.
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 top of cake and towel
Instructions
Cake
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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.
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In a large mixing bowl combine flour, baking powder, baking soda, spice, salt and set aside.
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In a medium bowl using a hand mixer beat together eggs and sugar. Stir in pumpkin until well combined. If using nuts add here.
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Incorporate dry ingredients into medium bowl with pumpkin mixture. Stir until all ingredients are well combined.
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Pour mixture into prepared cake pan. Use spatula to spread out to edges.
Bake
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Bake 13-15 minutes or until cake springs back in center when touched.
Roll
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Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.
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Roll cake and towel together. Cool on wire rack.
Filling
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In large bowl combine cream cheese, butter, vanilla extract and confectioners sugar until creamy.
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Carefully unroll cake. Evenly spread cream cheese filling on cake.
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Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.
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Enjoy!