Pumpkin Roll with Cream Cheese Filling
A tender spiced pumpkin sponge cake rolled around a sweet cream cheese filling, a classic fall and Halloween dessert that can be made ahead.
25 minutes, 10 Servings
Ingredients
Cake
Cream Cheese Filling
| 8 oz | Cream cheese, softened |
| 4 Tbsp | Unsalted butter, softened |
| 1 cup | Powdered sugar |
| 1 tsp | Vanilla extract |
| 1/2 tsp | Pumpkin pie spice |
Preparation
| 1. Heat the oven to 375°F. |
| 2. Line a 15 x 10-inch jelly roll pan with parchment paper and grease the parchment. |
| 3. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl . |
| 4. Beat the eggs and granulated sugar in a large bowl for 2 to 3 minutes, until pale and thick. |
| 5. Stir in the pumpkin puree, oil and 1/2 tsp vanilla. |
| 6. Fold in the flour mixture until just combined. |
| 7. Spread the batter evenly in the prepared pan . |
| 8. Bake for 12 to 14 minutes, until the top springs back when lightly touched. |
| 9. Dust a clean kitchen towel generously with some of the powdered sugar. |
| 10. Turn the hot cake out onto the towel and peel off the parchment. |
| 11. Roll the cake up in the towel, starting from a short end. |
| 12. Cool the rolled cake completely on a wire rack, about 1 hour. |
| 13. Beat the cream cheese and butter in a medium bowl until smooth. |
| 14. Add 1 cup powdered sugar, 1 tsp vanilla and 1/2 tsp pumpkin pie spice and beat until creamy. |
| 15. Unroll the cooled cake and spread the filling evenly over it, leaving a 1/2-inch border. |
| 16. Roll the cake back up without the towel. |
| 17. Wrap the roll tightly and refrigerate for at least 2 hours. |
| 18. Dust the roll with the remaining powdered sugar and slice into 10 pieces to serve. |
| 19. Refrigerate leftovers in a covered container and eat within 4 days. |
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