Pumpkin Roll With Cream Cheese Filling
This easy to make, mess-free homemade Pumpkin Roll With Cream Cheese Filling is so moist and delicious. It’s the ultimate Thanksgiving or holiday dessert with all of the comforting fall flavors you love!
Servings 10
Calories 280kcal
Ingredients
- 3/4 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners powdered sugar
For the cream filling
- 8 ounce package cream cheese softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners powdered sugar
Instructions
- Preheat oven to 375 degrees. Spray a cookie sheet with nonstickspray spray to prevent sticking.
- In a large bowl mix flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Continue to stir until all smooth.
- Pour mixture into cookie sheet, spreading until mixture smooth and even.
- Bake for 15 minutes.
- Lay a damp piece of cheesecloth down on a clean counter. Sprinkle it with 2 tablespoons of powdered sugar. When cake comes out, turn cookie sheet upside down and put the cake onto the cheesecloth.
- Carefully roll up the cheesecloth with cake, forming your pumpkin roll.
- Place in refrigerator until cool, about 20 minutes.
- While cooling, preparing your cream filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth.
- When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Immediately re-roll (not with cheesecloth).
- Cut into slices and enjoy!
Video
Nutrition
Calories: 280kcal