May 22, 2020

Easiest Pumpkin Cream Cheese Roll Recipe

Best Pumpkin Roll Cake – Made In 30 Minutes

Easiest Pumpkin Cream Cheese Roll Recipe. What a find with this EASIEST pumpkin cream cheese roll recipe. And with me not being a big “pumpkin” anything person, I was seriously skeptical about making this pumpkin cream cheese roll for dessert. But boy am I glad I did. The cake was spongy, the cream cheese filling was superb, and what a delicious combination of flavors. And most importantly – Mr. Big just loved it (that’s always a big plus). Definitely deserving of a five-star rating ⭐️⭐️⭐️⭐️⭐️ and a cake I will absolutely be making again.

So check out the video below and see how easy this little pumpkin roll is to make. Enjoy 🙂

VIDEO
EASY PUMPKIN CREAM CHEESE ROLL

Easiest Pumpkin Cream Cheese Roll Recipe

INGREDIENTS FOR THE CAKE:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
3 large eggs
1 cup sugar
1 tsp. vanilla
2/3 cup pumpkin puree (NOT pumpkin pie filling)

INGREDIENTS FOR THE FILLING:
8 oz cream cheese, softened
6 tbsp butter, softened
3/4 cup powdered sugar
1 tsp vanilla
1/4 cup walnuts, chopped

EXTRA Powdered sugar for dusting towel and top of cake roll

Best Pumpkin Roll Cake – Made in 30 Minutes
Directions

DIRECTIONS

Preheat oven to 375ºF. Line a large cookie sheet with parchment paper and lightly spray with nonstick cooking spray. Dust a towel with powdered sugar and set aside.

FOR THE CAKE:

In a medium bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a large bowl whisk together the eggs and sugar until thick and creamy. Mix in the vanilla and the pumpkin. Finally, mix in the dry mixture until the batter forms and is smooth.

Pour the batter into the prepared pan, and spread evenly. Bake for 13-15 minutes or until a toothpick inserted comes out clean.

Immediately put the cake upside down onto the prepared towel, and carefully peel back the parchment paper. Roll up the cake and towel together, starting with the narrow end. Cool completely on a wire rack.

FOR THE FILLING:

Beat together the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until smooth.

Once the cake has completely cooled, gently unroll it and remove the towel. Spread the frosting over the cake, sprinkle with the chopped walnuts, and gently re-roll.

Wrap roll in plastic wrap and chill for at least an hour before slicing. Dust with more powdered sugar if desired before serving