I like to make this Pumpkin Roll every year for Thanksgiving. The cream cheese filling pairs so nicely with the pumpkin cake. Additionally, this recipe is a great way to help use up any leftover pumpkin puree you might have .

By the way, if you’re looking for a filling that contains less added sugars, I have provided the recipe for the Banana Cream Cheese Filling below. Most of the sweetness comes from the ripe banana, however I did add some powdered sugar to help add some sweetness. The addition of the powdered sugar is a lot less than what the basic cream cheese recipe calls for. I will attach that recipe in the “Notes” section of my post.

Pumpkin Roll, with a Basic Cream Cheese Filling

Recipe by Astghik, AtHomeWithAstghikCourse: DessertServings

8

servingsPrep time

10

minutesResting Time

1 hour 30 minutes

Baking Time

15

minutes

This Pumpkin Roll recipe is one of my favorite recipes to make for Thanksgiving. I have also provided the recipe for my Banana Cream Cheese filling below in the “Notes” section which contains less added sugars.

Ingredients

• Pumpkin Cake:
• 3/4 cup all-purpose flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup organic granulated sugar or coconut sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract
• Basic Cream Cheese Filling
• 8 tablespoons (or 4 ounces) unsalted butter, softened at room temperature
• 4 ounces cream cheese, softened at room temperature
• 1/4 teaspoon salt
• 1 1/4 cups powdered sugar
• 1 teaspoon pure vanilla extract

Directions

• Preheat the oven to 350F
• Butter a half-sheet baking pan with softened unsalted butter, then place parchment paper over the buttered baking sheet. Spread some more softened butter over the parchment paper. This will allow for easy removal of the cake. Set the buttered baking pan aside.
• To a bowl, add the flour, ground flaxseed, baking powder, salt, and pumpkin pie spice. Mix with a fork (in a whisking motion) to combine. Set the dry ingredients aside.
• To a separate bowl or stand mixer, add the eggs, sugar, pumpkin puree, and vanilla extract. Mix to combine.
• Add the dry ingredients (the flour mixture) to the wet ingredients in 3 batches, mixing in-between each time but making sure not to over-mix.
• Pour the mixture to the baking sheet and spread it out evenly.
• Bake for 15 minutes or until a toothpick comes out clean when inserted in the center.
• Let it sit for 5 minutes.While that’s resting, dust powdered sugar over a clean kitchen towel.
• If needed, run a spatula along the sides of the cake to make sure the cake isn’t sticking to the sides of the baking sheet.
• Invert the cake onto the kitchen towel that was dusted with powdered sugar. Remove the parchment paper.
• Using the towel, roll the cake from the short side nearest you to the other short end. Make sure it’s sitting on the seam side down. Set it aside at room temperature to cool completely (which can take 1.5 hours).Note: Rolling the cake this way helps make it easier to roll the cake once it has cooled.
• To Make the Filling:
• Add the softened cream cheese and butter to a bowl and mix with an electric mixer for about 2 minutes. Scrape down the sides.
• Measure the powdered sugar and add it to a fine mesh strainer and sift the powdered sugar into the bowl with the butter and cream cheese. Also add the salt, and vanilla extract. Mix until it’s incorporated and fluffy.Set it aside.
• To Finish the Cake
• Once the cake has cooled, carefully unroll the cake. Spread most of the filling evenly over the cake. Gently roll the cake the same way but this time without the towel.
• Cover the roll with plastic wrap and place it in the refrigerator for at least 1 hour or until ready to serve.Note: I like to remove the cake from the refrigerator at least 30 minutes before my serving time.
• Dust with powdered sugar, slice, and serve.Note: Before serving, I like to cut the ends off (save that for yourself or for later) since the swirl is more visible without the ends.
• Keep leftovers in the refrigerator.

Banana Cream Cheese Filling

• Ingredients:
  8 ounces softened cream cheese,
  1 ripe banana,
  2 tablespoons unsalted butter (room temperature),
  6 tablespoons of powdered sugar (may add more if desires).
• Directions: Add the softened cream cheese and butter to a bowl and mix with an electric mixer for about 2 minutes. Scrape down the sides and add the banana. Mix for another minute. The mixture should be nice and fluffy. Add the powdered sugar and mix.