Classic Pumpkin Roll Recipe with Cream Cheese Filling

This homemade Grandma Carol's Pumpkin Roll is a classic fall dessert that is sure to impress your guests. The moist and flavorful pumpkin cake is filled with a creamy and decadent cream cheese filling, creating the perfect balance of sweetness. This recipe is easy to follow and yields a beautiful rolled cake that can be served at Thanksgiving dinner, Halloween parties, or any autumn gathering. With just a few simple ingredients and some patience, you can recreate this beloved family recipe that will leave everyone asking for seconds.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 375°F (190°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar until thick and pale yellow in color. This should take about 5 minutes on medium speed.
4. Add the canned pumpkin to the egg mixture and mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
6. Spread the batter evenly into the prepared jelly roll pan.
7. Bake for 12-15 minutes or until the cake springs back when lightly touched.
8. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
9. Once the cake is done baking, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
10. Starting at one of the shorter ends, roll up the cake with the towel inside. This will help it hold its shape.
11. Allow the rolled cake to cool completely on a wire rack.
12. In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
13. Unroll the cooled cake and spread the cream cheese filling evenly over the cake.
14. Carefully roll the cake back up without the towel, starting with the same end you rolled before.
15. Refrigerate the pumpkin roll for at least 1 hour before serving.
16. Slice and serve the delicious Grandma Carol's Pumpkin Roll to enjoy!

Interesting Facts