This post may contain affiliate links. Please read my disclosure policy.
Pumpkin Roll with Cream Cheese Filling - Redux
For the pumpkin roll:
- ¾ cups all-purpose flour
- ½ teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cups pure canned pumpkin
- Powdered Sugar
For the filling:
- 8 ounces cream cheese, room temperature
- 6 tablespoon unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- To prepare the cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax or parchment paper; grease and flour paper.
- Sprinkle a thin clean kitchen towel with powdered sugar. Set aside
- In a small bowl combine the flour, baking powder, baking soda, cinnamon, cloves and salt.
- In a separate large mixing bowl combine the eggs and sugar. Beat until thick. Add the canned pumpkin and mix until blended. Fold in the flour mixture until smooth. Spread the batter evenly into the prepared pan.
- Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto the prepared sugared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.
- For the filling: Combine the cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until smooth. Gently unroll the cake and remove the towel. Spread cream cheese filling evenly over cake and re-roll the cake, fairly tight. Store in an airtight container with a lid. Keep refrigerated until ready to serve.
- Sprinkle with powdered sugar before serving.
Thanks for sticking with me while I get back in the kitchen. There are two birthdays in our family this week so please check back Friday to see birthday cupcakes 🙂 I have a pile of recipes ready to go, wedding plans are in full swing (for our son and future daughter-in-law) and I just realized I’ll be cooking Thanksgiving dinner in a few weeks! Oh my – time really does fly. I’ve been so busy I’m not able to read and comment on my favorite blogs lately – but I’ll be back. I know you’re cooking up beautiful dishes for those you love and I can’t wait to see them!