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Moist Pumpkin Roll with Sweet Cream Cheese Center

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  • Author: Melany
  • Total Time: 35 minutes
  • Yield: 10-12 slices

Description

Bring the flavors of fall to your table with this Moist Pumpkin Roll featuring a Sweet Cream Cheese Center. This dessert combines the soft, spiced pumpkin cake with a rich and creamy filling, creating a treat that’s as visually stunning as it is delicious. Perfect for family gatherings or holiday celebrations, this pumpkin roll is sure to be a show-stopper.

Ingredients

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin purée
  • 1 cup chopped pecans

For the Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • 6 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted pecans (finely chopped)

Instructions

  1. Prepare the Cake Batter:
    • Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the edges are well covered.
    • In a large bowl, beat the eggs and sugar until fully combined and slightly fluffy. Add the pumpkin purée and vanilla extract, mixing well.
    • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.
    • Gradually fold the dry ingredients into the wet mixture until just combined.
  2. Bake the Cake:
    • Spread the batter evenly onto the prepared jelly roll pan.
    • Sprinkle the chopped pecans over the top for added texture and flavor.
    • Bake for 13-15 minutes, or until the cake springs back when lightly touched.
  3. Roll the Cake:
    • Dust a clean kitchen towel generously with powdered sugar.
    • While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place the cake onto the towel, parchment side up.
    • Gently peel off the parchment and, starting at a short end, roll the cake up tightly in the towel. Let it cool completely on a wire rack.
  4. Make the Cream Cheese Filling:
    • In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
    • Gradually add the powdered sugar and continue to mix until well incorporated.
    • Stir in the vanilla extract and toasted pecans for extra crunch and flavor.
  5. Assemble the Pumpkin Roll:
    • Once the cake is fully cooled, carefully unroll it.
    • Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
    • Gently re-roll the cake, this time without the towel, ensuring it is tight but not squishing out the filling.
    • Wrap the roll in plastic wrap and refrigerate for 1-2 hours to set.
  6. Serve and Enjoy:
    • Remove the chilled pumpkin roll from the refrigerator.
    • Dust the top with powdered sugar for a beautiful finish.
    • Slice into 1-inch pieces and serve.

Notes

  • Use room-temperature ingredients for a smooth batter and filling.
  • Don’t overbake the cake to keep it moist and easy to roll.
  • Refrigerating the roll helps it firm up for clean slicing.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://fitandhealthier.org/moist-pumpkin-roll-with-sweet-cream-cheese-center/