Pumpkin Roll Recipe (Cream Cheese Filling)
This pumpkin roll recipe combines a spiced pumpkin sheet cake with a smooth cream cheese filling. Bake the thin cake, roll it up in a sugared towel while warm, let it cool, then fill and roll again. Clear ingredients and how-to steps make it easy to slice and serve.
Ingredients
1. For the cake
2. For rolling
3. For the cream cheese filling
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Line a baking sheet/jelly-roll pan with parchment, leaving a bit of overhang so you can lift the cake out easily.
Mix the batter
Beat eggs and granulated sugar for 2–3 minutes. Mix in pumpkin puree. In a separate bowl, whisk flour, baking soda, salt, and cinnamon; fold the dry mix into the wet mix just until combined.
Bake the cake
Spread the batter into a thin, even layer. Bake about 12–15 minutes, until the surface springs back lightly. Don’t overbake or it may crack when rolling.
Roll while warm, then cool
Dust a clean kitchen towel generously with powdered sugar. Flip the warm cake onto the towel, peel off the parchment, then roll it up snugly with the towel inside. Let it cool completely.
Make the filling
Beat cream cheese and softened margarine until smooth. Add vanilla. Mix in powdered sugar gradually until spreadable; use a little of the extra powdered sugar if you want it slightly thicker.
Fill and re-roll
Carefully unroll the cooled cake. Spread the filling evenly, leaving about 1/2 inch (1 cm) bare at the edges. Roll it back up with the seam side down.
Chill and slice
Wrap and chill for at least 1 hour so it slices cleanly. Dust with a little powdered sugar right before serving, if you like.