Pumpkin Cake Roll with Cream Cheese Filling
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.
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.
Bake until a toothpick inserted in centre of cake comes out clean, about 15 to 20 minutes.
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.
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.
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.
Refrigerate 1 hour or until ready to serve. Sprinkle cake with more icing sugar, if desired.
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Last updated: January 21st, 2021
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