Classic Pumpkin Roll with Cream Cheese Filling
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!
Servings 16
Calories
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.