Dessert: United States – Pumpkin Roll with Cream Cheese Filling

Serving Size: 10

Approximate Time

Prep 30 min

Cook 13 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

3 large eggs, room temperature
3 / 4 cup (150 g) granulated sugar
2 / 3 cup (160 g) canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
3 / 4 cup (95 g) all-purpose flour
1 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
1 tsp ground cinnamon
1 / 2 tsp pumpkin pie spice
1 / 2 cup (60 g) finely chopped pecans or walnuts (optional)
8 oz / 225 g cream cheese, softened
4 tbsp (60 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract (for filling)
Pinch of salt (for filling)
1 / 4 cup (30 g) powdered sugar, for dusting towel
Additional powdered sugar, for serving (optional)

Instructions

Preheat oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper, leaving a little overhang. If using nuts, scatter them evenly over the parchment.
Make the batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a large bowl, beat eggs and granulated sugar on high speed 3–4 minutes until thick and pale. Beat in pumpkin puree and 1 teaspoon vanilla until smooth. Fold the dry ingredients into the wet just until combined.
Spread the batter evenly in the prepared pan (over the nuts if using), smoothing to the corners. Bake 11–13 minutes, until the cake springs back when lightly touched and a toothpick comes out clean.
While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it generously with the 1/4 cup powdered sugar.
Immediately after baking, run a knife around the cake edges. Invert the hot cake onto the sugared towel and carefully peel off the parchment. Starting from a short end, roll the cake up with the towel. Place seam-side down on a rack and cool completely, about 1 hour.
Make the filling: Beat cream cheese, butter, 1 teaspoon vanilla, and a pinch of salt until smooth. Add 1 cup powdered sugar and beat until creamy and fluffy.
Unroll the cooled cake gently. Spread the filling evenly over the surface, leaving a 1/2-inch border. Reroll the cake (without the towel). Wrap tightly in plastic and chill at least 1 hour to set.
To serve, dust with additional powdered sugar, trim the ends, and slice into 1/2- to 3/4-inch pieces.