Pumpkin Roll Recipe with Cream Cheese Filling

I have just completed making my pumpkin roll recipe with cream cheese filling. I took quite a few photos to show the process in making a pumpkin roll. I have also added the pumpkin roll recipe here in case anyone would like to add this to their holiday baking.

These pumpkin rolls take me all after noon to make and let me tell you I tend to make a mess making them. I tend to go over board when using powdered sugar. As you will see I get the powdered sugar everywhere.

I make my pumpkin roll on Sunday before Thanksgiving so I have plenty of time to scrub the floor and counters of the powder sugar mess.

Follow along with my step by step pumpkin roll recipe.

This is a photo of the completed pumpkin roll. I am always pleased when I cut the end off and the pumpkin roll looks like this. The pumpkin roll recipe is not anything special. It is just one of those Holiday recipes that we always have this time of year.

This is the pumpkin roll recipe that I use.

I cream:

• 3 - eggs
• 1 - cup sugar
• 2/3 - cup canned pumpkin
• 1 - teaspoon lemon juice
• 3/4 - cup flour
  
• 2 - teaspoons cinnamon
• 1 - teaspoon baking powder
• 1 - teaspoon ginger
  
• 1/2 - teaspoon salt
• 1/2 - teaspoon nutmeg

Beat this all together until it is smooth.

Spread your pumpkin roll mixture into a 15 x 10 inch floured jelly roll pan. And sprinkle with 1 cup of chopped walnuts.

I personally use my 15 x 10 stoneware pan. I like the way the stoneware keeps things more moist. I find other pans dry out my cakes more.

I place the pan into a 375 degree pre-heated oven.

This will bake for approximately 15 minutes. With my stoneware I add a minute or two.

The next step in our pumpkin roll recipe is to prepare the towel in which we will make our roll on.

Spread a towel big enough to cover your 15 x 10 inch pan. Sprinkle the towel generously with powdered sugar.

As soon as the pumpkin roll is finished baking in the oven, take the pan and turn it over onto the powered sugared towel. This is where my kitchen gets messy. When the cake comes out of the pan and flops onto the towel the powered sugar goes everywhere. I may be over doing the powered sugar. Don't know!

Not only does the powered sugar get all over the floor, but the power is flying into the air everywhere. This requires cleanup of a few things.

While the pumpkin cake part is still hot roll the towel and pumpkin together. Rolling gently as to not break the cake. This is why you need to roll while cake is still hot, before it starts to stiffen.

After you have the pumpkin cake rolled all up tight you will be placing this into the refrigerator to cool. The cake need to cool completely all the way to the center.

Next while the pumpkin rolls are chilling in the refrigerator, I prepare the cream cheese filling. Once again I am using my Pyrex mixing bowl.You want to make sure that your cream cheese and butter are both softened to room temperature. This will help to make your mixture smoother and you will be able to spread it easier onto the pumpkin cake.

I add my cream cheese, butter and vanilla to the bowl and beat it smooth. Then I gradually add 1 cup of powered sugar to the filling, mixing as I add. Keep mixing until the mixture is very smooth.

Gradually adding the powered sugar prevents more mess from the power flying all over.

Once the pumpkin roll has cooled completely, you are ready to add the cream cheese filling.

Gently unwrap the pumpkin cake roll. This is when breakage of the pumpkin roll tends to happen. You need to completely unwrap the whole roll.

Once unwrapped spread the cream cheese filling across the pumpkin roll.

Now you will re-roll the pumpkin roll with cream cheese filling carefully. You want to ensure that the filling is completely covering the cake. I try to keep the filling as even as possible.

If you get a few cracks in the cake do not worry as the filling will bond it together.

The final step in this pumpkin roll recipe is to wrap the pumpkin roll with plastic wrap. Make sure you are wrapping this tight enough to maintain the pumpkin roll shape but not too tight as to squeeze the filling out.

Once wrapped, put back into the refrigerator to chill completely.

I usually make this far enough a head of time to ensure that the pumpkin roll holds its shape even after cutting.

I hope you enjoy this pumpkin roll recipe with cream cheese filling.

Before serving this pumpkin roll, I always cut the ends off and discard. This way your company only sees the completed pumpkin roll with the cream cheese filling looking oh so pretty.

Also with this pumpkin roll recipe the walnuts added is optional. I make one with nuts and one without. The rest of the recipe is the same.

This is a great Holiday recipe and one that my family and friends come to think as a traditional Holiday recipe especially for Thanksgiving.

This pumpkin roll recipe also makes a great gift idea. It makes such a mess and is a little time consuming, something that many people do not want to bother with. But I assure you everyone loves receiving these as gifts and eating them.