Pumpkin Roll Recipe With Cream Cheese Filling



This classic pumpkin roll recipe is moist, fluffy and sooooo good! A quintessential fall dessert perfect all year round, but I must warn you that they are pretty addictive to make AND eat so be careful!



° Eggs: 3 (large)

° Sugar: 1 cup

° Pumpkin: 2/3 cup

° Lemon juice: 1 tbsp 

° Flour: ¾  cup

° Baking powder: 1 tsp 

° Cinnamon: 2 tbsps 

° Ginger: 1 tps

° Nutmeg: ½ tsp 

° Salt: ½ tsp 




° Cream cheese: 1 cup

° Butter at room temperature: 4 tbsp 

° Sugar: 1 cup

° Vanilla extract: ½ tsp 

° Powdered sugar for decoration: (as desired) 




1- Put the eggs and sugar and mix well using an electric mixer, until you obtain a creamy texture.


2- Set the temperature of your oven to 180 ° C and cover a baking sheet with baking paper.

3- You'll want to add the lemon juice and the pumpkin, stirring constantly, until the ingredients are incorporated.


4- Put the flour, baking powder, salt, ginger, nutmeg and cinnamon in another bowl and mix well. You can then add mixture to egg blending and whisk until you get a sticky blending.

5- Once done, pour mixture to baking sheet and put it in the oven for about 15 minutes.


6- After 15 minutes, take the tray out of the oven and place the cake on a napkin then spread with powdered sugar. And please leave it until it cools completely, about 10 minutes.

7- Make sure to wrap the cake on a towel like a sandwich; set it aside until you are comfortable.

8- Prepare the filling by mixing the cream cheese and the butter with an electric mixer.


9- Immediately adding sugar and vanilla to the mixture, keep whisking until the ingredients are smooth.


10- Alright now, open cake and spread the filling evenly, then roll the cake again without the towel.


11- Using plastic packing, cover Swiss roll  & put it in refrigerator until it cooled, it takes around 60 mins.


12- Always sprinkle icing sugar on the face (as you wish) before applying to your trip

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