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
- ¾ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup chopped pecans optional
- ¼ cup powdered sugar (for towel)
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside
- To a large mixing bowl, add flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine.
- To a separate large mixing bowl, add eggs and beat on high for 4 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 prepared 10"x15" baking sheet. Spread evenly and sprinkle with pecans, if desire
- Bake in a 375°F oven for 10-15 minutes or until cooked through.
- While cake is baking, 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.
- While the cake is cooling, make the frosting. Beat the cream cheese and butter together until smooth. Beat in powdered sugar and vanilla.
- Roll pumpkin roll back out very gently. 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.
- Dust lightly with additional powdered sugar. Cut into 16 slices and serve.
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
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Helen at the Lazy Gastronome says
Oh 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
This is one of my all-time favorites!
Christy says
Can you make this ahead and freeze it?
Michelle says
Yes! Wrap it in plastic wrap and then again in foil. Let it thaw in the refrigerator overnight before serving