Try this festive, simple and classic Pumpkin Roll recipe with cream cheese filling straight from Granny’s kitchen for a scrumptious crowd-pleasing Fall dessert!
Classic Pumpkin Roll with Cream Cheese Filling
Okay, I’m back with more yummy pumpkin recipes! Yesterday I shared Granny’s recipe for {{pumpkin cupcakes}} and today I’m sharing a more elegant and equally as delicious presentation of pumpkin in this classic Pumpkin Roll recipe. It is the best pumpkin cake roll recipe I’ve ever tried, and if you love pumpkin, you better get yourself straight to the kitchen to get baking!
The best cream cheese filling recipe to use for this pumpkin roll is this pipeable cream cheese frosting recipe. It’s stiff enough that it won’t melt on you and leave you with a sorry looking pumpkin roll. You can also add a teaspoon of cinnamon or pumpkin spice to the recipe for a spiced cream cheese filling that’s to die for.
Classic Pumpkin Roll Recipe with Cream Cheese Filling
Classic Pumpkin Roll with Cream Cheese Filling
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
For the Cream Cheese Filling
- 1/2 batch of my cream cheese frosting recipe HERE. If mixture is too thick for your liking, add more milk, 1 tablespoon at a time.
- Optional: Mix in 1 teaspoon cinnamon or pumpkin spice
Instructions
- Add eggs to a large mixing bowl. Beat on high for 5 minutes.
- Gradually begin adding sugar, while continuing to mix.
- Add pumpkin and beat to combine.
- Add lemon juice, vanilla, and dry ingredients and beat until just combined.
- Pour batter in a lightly greased 10"x15" baking sheet. Spread evenly and sprinkle with pecans.
- Bake in a 375° oven for 10-15 minutes or until cooked through.
- Lay out a large dish towel, and heavily coat in powdered sugar. Flip baked cake onto towel while still hot, and immediately roll up with the towel. (like a cinnamon roll)
- Allow to cool completely, at least 1 hour.
- Roll pumpkin roll out, cover in cream cheese frosting, then roll back up again, without the towel this time.
- Cover and chill for at least an hour, until set.
Did you like this Classic Pumpkin Roll Recipe with cream cheese filling? Find more on my Desserts, Cakes & Cupcakes, and Pumpkin boards on Pinterest!
If you liked this Classic Pumpkin Roll Recipe with cream cheese filling, you might also like
Crockpot Pumpkin White Chocolate Lava Cake
Homemade Pumpkin Spice Coffee Creamer
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
2
Helen at the Lazy Gastronome says
September 25, 2016 at 1:00 pmOh now that just made my mouth water and need cake and coffee!! Looks amazing! Thanks for sharing on the What’s for Dinner Link up!
Colleen says
September 30, 2016 at 7:20 amThis is one of my all-time favorites!