Pumpkin Cake Roll with Cream Cheese Filling

Pumpkin Cake Roll with Cream Cheese Filling

2-hour 45-Minute recipe Serves 12
Everyone will be impressed when you bring out this pumpkin cake roll at dessert time.
2-hour 45-Minute recipe Serves 12


1 cup
1 pinch
3/4 cup
1 cup + 2 tbsp
1 250-g block


Prep: 30-minute | Cook: 15-minute
  • 1

    Position rack in centre of oven, then preheat to 350°F. Spray a 10x15-in jelly roll pan with non-stick cooking spray, then line with parchment.

  • 2

    Whisk sugar, flour, baking powder, 2 tsp pumpkin pie spice and salt in a large bowl. Whisk in eggs and pumpkin until smooth. Pour into prepared pan and spread to the edges.

  • 3

    Bake until a toothpick inserted in centre of cake comes out clean, about 15 to 20 minutes.

  • 4

    Place a clean kitchen towel on your counter. Dust with 2 tbsp icing sugar. Carefully loosen cake around sides of pan with small knife. (Pan will be hot!) Turn out cake onto sugared towel, parchment-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely, about 1 hour.

  • 5

    Beat cream cheese, butter, vanilla, remaining 1 cup icing sugar and remaining 3/4 tsp pumpkin pie spice in a large bowl, using an electric mixer on medium, until combined and smooth.

  • 6

    Unroll cake onto towel. Peel off parchment. Spread cream cheese mixture evenly over cake. Using towel, re-roll cake and place seam-side down on a serving platter. Trim ends off cake.

  • 7

    Refrigerate 1 hour or until ready to serve. Sprinkle cake with more icing sugar, if desired.

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