Quick and Easy Pumpkin Roll with Cream Cheese Filling

Making Pumpkin Roll With Cream Cheese filling is easy by following this mess-free method!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 342kcal

Author: Kathy

Ingredients

For the pumpkin roll:

¾ cup all-purpose flour
1 ½ tsp ground cinnamon
1 ½ tsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
3 large eggs, room temperature
¾ cup canned pumpkin puree
1 cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract

For the cream cheese filling:

8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 tsp vanilla extract
1 ¼ cup powdered sugar, sifted

Instructions

Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper, and leave some paper hanging on two sides, it will help to remove the sheet of pumpkin cake after baking. Set aside.
In a mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
In another large mixing bowl, using a hand whisk, mix together eggs, pumpkin puree, sugar, vegetable oil, and vanilla extract until all ingredients are combined.
Add the mixture of dry ingredients to the wet mixture. Stir, using a rubber spatula until just combined and no lumps of flour remain.
Pour the pumpkin batter into the prepared jelly roll pan. Spread evenly. Bake in the preheated oven for 11-14 minutes. You can check for doneness using a toothpick inserted in the center if it comes out clean - the pumpkin roll is ready. Also, you can check the doneness with your finger - gently press the cake, if the top springs back - the pumpkin roll cake is ready.
When ready, remove it from the oven and lift it out of the pan using a hanging paper. Place the hot cake on a counter or a large wooden cutting board. Using an oven mitts or a kitchen towel, roll up the pumpkin cake, starting with the short end. Then, transfer this roll to a cooling rack and let it cool completely.
Prepare the cream cheese filling. In a bowl, using an electric mixer or a hand whisk, mix together cream cheese, softened butter, vanilla extract, and powdered sugar until smooth.
Carefully and slowly unroll the pumpkin cake and spread the cream cheese filling evenly on top. Roll up the cake again, but peel off the parchment paper. Cover the pumpkin roll with plastic wrap and place it in the refrigerator for 1 hour or until ready to serve.
Remove the pumpkin roll from the refrigerator, and remove the plastic wrap. Lightly dust with powdered sugar, slice and serve.

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