Easy Pumpkin Roll with Cream Cheese Swirl (Print Version)

Whip up a delightful Easy Pumpkin Roll. A simple, spiced pumpkin cake with a tangy cream cheese filling, perfect for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cake Base

01 - 1 cup (240g) canned pumpkin puree
02 - 3 large eggs
03 - 1 cup (200g) granulated sugar
04 - 3/4 cup (90g) all-purpose flour
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 teaspoon salt

→ Cream Cheese Filling

11 - 8 ounces (226g) cream cheese, softened (full-fat, please!)
12 - 1/2 cup (113g) unsalted butter, softened
13 - 1 teaspoon vanilla extract
14 - 1 1/2 cups (180g) powdered sugar, sifted (or not, I usually don't!)

→ Finishing Touch

15 - Extra powdered sugar, for dusting

# Instructions:

01 - First things first, get your oven ready! Preheat it to 375°F (190°C). Then, line a 15x10-inch jelly roll pan with parchment paper and give it a good spray with cooking spray. I always forget the spray and end up with a sticky situation, so learn from my mistakes, hon! Also, lay out a clean kitchen towel and dust it generously with powdered sugar. This is crucial for the roll, trust me, I didn't think it mattered, but it does.
02 - In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Give it a good whisk to combine everything evenly. I sometimes get a little too eager and just dump it all in, only to find a clump of cinnamon later, oops! Make sure there are no lumps; we want smooth sailing here for our Easy Pumpkin Roll.
03 - In a separate, larger bowl, beat the eggs until light and fluffy. Then, add the granulated sugar and continue beating until well combined. Stir in the pumpkin puree. The mixture should be a lovely, vibrant orange. This is where I start smelling all the good things to come, it's just so comforting! It's the beginning of the magic, honestly.
04 - Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix! Overmixing develops the gluten too much, and we want a tender, not tough, cake. I've been guilty of getting carried away, thinking more mixing is better, but it's not for this delicate Easy Pumpkin Roll.
05 - Pour the batter evenly into your prepared jelly roll pan. Spread it all the way to the edges. Pop it into the preheated oven and bake for 13-15 minutes, or until the cake springs back when lightly touched. Keep an eye on it; ovens vary! The edges might look a little crispy, but that's okay. The smell filling your kitchen is just divine at this point, honestly, it's the best!
06 - This is the most nerve-wracking part, but you got this! As soon as the cake comes out of the oven, immediately invert it onto your powdered sugar-dusted kitchen towel. Gently peel off the parchment paper. Starting from one short end, carefully roll the warm cake and towel together. Let it cool completely on a wire rack, seam-side down. This step is key to preventing cracks; I once waited too long and my roll just crumbled, a total disaster!
07 - While the cake cools, let's make that glorious cream cheese filling! In a medium bowl, beat the softened cream cheese, softened butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Don't rush this; you want it super smooth and lump-free. Taste it! Need more vanilla? Go for it!
08 - Once the cake is completely cool (seriously, completely!), carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border at one end. Starting from the same short end you rolled it from before, re-roll the cake, this time without the towel. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour before slicing. This chilling firms up the filling and makes it much easier to slice neatly. I'm always tempted to cut into it right away, but patience is a virtue here, trust me!

# Notes:

01 - Don't skip dusting the towel with powdered sugar; it prevents sticking and makes rolling so much easier, honestly.
02 - This Easy Pumpkin Roll can be made a day ahead and stored in the fridge, tightly wrapped. It actually tastes better the next day!
03 - If you don't have pumpkin pie spice, you can easily use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves. It works just as well!
04 - Serve slices with a dollop of whipped cream or a sprinkle of extra cinnamon for a little extra flair, it's a simple touch that makes it feel fancy.

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - mixing bowls
04 - electric mixer
05 - whisk
06 - clean kitchen towel
07 - wire rack
08 - plastic wrap

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 4g

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