Pumpkin Cake Roll With Cream Cheese Filling
A delightful pumpkin spice cake roll featuring a creamy cheese filling, perfect for a fall or winter dessert.
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Instructions
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Preheat oven to 350 F (180 C). Oil and flour a 10x15-inch jelly roll pan lined with parchment. Prepare a sugar-dusted tea towel.
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Beat eggs, then gradually add granulated sugar until thick and light yellow (4-5 minutes). Blend in pumpkin puree and lemon juice.
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In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold these dry ingredients into the wet mixture.
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Spread the batter into the prepared pan, optionally topping with pecans. Bake for 12-15 minutes until it springs back when lightly touched.
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Immediately invert the warm cake onto the sugar-dusted tea towel and carefully remove the parchment. Roll up the cake with the towel from the short side; cool for 30 minutes.
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While the cake cools, prepare the filling by beating cream cheese and butter until fluffy. Gradually add confectioners' sugar and vanilla until the mixture is smooth.
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Unroll the cooled cake, spread the cream cheese filling evenly over it, and then re-roll the cake without the towel. Wrap in plastic and chill for at least 1 hour.
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Just before serving, generously dust the top of the cake with confectioners' sugar.