Pumpkin Roll with Cream Cheese Filling
Impress your guests with this incredibly easy pumpkin sponge cake filled with luscious vanilla cream cheese frosting! It's the perfect Fall dessert that you'll want to make over and over again!
Servings: 8
Ingredients
PUMPKIN ROLL:
- 3 lg. eggs
- 1 c. granulated sugar
- 2/3 c. 100% pure pumpkin
- 1 tsp. lemon juice
- 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 c. pecans finely chopped, optional
CREAM CHEESE FILLING:
- 1 c. confectioner's sugar
- 1 (8 oz.) pkg. cream cheese softened
- 1/2 c. butter
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 17-1/2 x 12-1/2 inch jelly roll pan with cooking oil spray and line the bottom with parchment paper. (Jellyroll pan sizes may vary.)
- PUMPKIN ROLL: In a mixing bowl, beat together eggs, granulated sugar, pumpkin and lemon juice until smooth.
- In a separate bowl, sift together flour, baking powder, salt, cinnamon and ginger. Add to pumpkin mixture, stir until well combined. Spread the batter evenly into prepared pan. Sprinkle with finely chopped nuts, if desired.
- Bake 13 to 15 minutes, or until a wooden tooth pick inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.
- Loosen and turn cake onto a large tea towel (not terry cloth) dusted with confectioners' sugar. Carefully peel off parchment paper. Roll up cake and towel together. Cool in the refrigerator for 1 hour.
- CREAM CHEESE FILLING: In a medium bowl, beat together 1 cup confectioners' sugar, cream cheese, butter, and vanilla until smooth.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without the tea towel. Wrap the pumpkin roll in plastic wrap and refrigerate until ready to serve. Dust with confectioners' sugar before slicing and serving.
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