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Delicious Cream Cheese Pumpkin Roll Cake Recipe

Cream Cheese Pumpkin Roll Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon for filling

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare a jelly roll pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, beat the eggs and granulated sugar until thick and pale.
  4. Add the pumpkin puree and vanilla extract to the egg mixture, and mix until well combined.
  5. Gradually fold in the flour mixture, being careful not to overmix.
  6. Spread the batter evenly in the prepared pan, smoothing the top.
  7. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
  9. Roll the cake tightly in the towel while it cools, allowing it to set its shape.
  10. While the cake cools, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, lemon juice, and cinnamon together until smooth.
  11. Unroll the cooled cake gently, spread the filling evenly, and then reroll without the towel.
  12. Once rolled, wrap the cake in plastic wrap and refrigerate for at least an hour to set.
  13. Slice, serve, and enjoy your delicious Cream Cheese Pumpkin Roll Cake!