A delightful pumpkin roll filled with a creamy spiced cream cheese filling, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.
Using parchment paper ensures easy removal of the cake after baking.
In a mixing bowl, whisk together the eggs and granulated sugar until light and fluffy.
Whisking thoroughly incorporates air, giving the cake a light texture.
Add the pumpkin puree, cinnamon, and nutmeg to the egg mixture and mix until combined.
Ensure the spices are evenly distributed for consistent flavor.
Sift together the flour and baking powder, then fold into the wet mixture until just combined.
Avoid overmixing to keep the batter light and airy.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when touched.
Keep an eye on the cake to prevent overbaking.
While the cake is baking, dust a clean kitchen towel with powdered sugar using a sifter.
The powdered sugar prevents the cake from sticking to the towel.
Once baked, turn the cake onto the prepared towel, remove the parchment paper, and roll the cake with the towel inside. Let it cool completely.
Rolling the cake while warm prevents cracks.
For the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Ensure the cream cheese is softened for a smooth filling.
Unroll the cooled cake, spread the filling evenly over the surface, and re-roll tightly without the towel.
Roll gently to maintain the cake's shape.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Chilling helps the filling set and makes slicing easier.
Continue in our app for the best experience
