Pumpkin Roll with Cream Cheese Filling (Classic Fall Dessert)
Make a tender Pumpkin Roll with a creamy vanilla cream cheese filling, clean spiral slices, and practical rolling tips that help prevent cracks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Hand mixer
- Jelly roll pan
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Kitchen towel
- Offset spatula
- Refrigerator
- Chef's knife
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 2/3 cup (165 g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for dusting the towel
- 8 oz (225 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (115 g) powdered sugar, sifted
- 1/3 cup (35 g) finely chopped toasted pecans, optional
- Extra powdered sugar, for serving
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