Pumpkin Roll Recipe With Cream Cheese Filling

You can dispense powdered sugar for garnishing.

Serve it alongside hot drinks like cappuccino, or cold drinks like banana smoothies and peanut butter.


° Eggs – 3

° Sugar – a cup

° Pumpkin – two thirds of a cup

° Lemon juice – a tablespoon

° Flour – three quarters of a cup

° Baking Powder – 1 teaspoon

° Cinnamon – two tablespoons

° Ginger – a small spoon

° Nutmeg – half a teaspoon

° Salt – half a teaspoon

+To prepare the filling:

° Cream cheese – a cup

° Butter at room temperature – 4 tablespoons

° Sugar – a cup

° Vanilla extract – half a teaspoon

° Powdered sugar for decoration – as desired
The method of work :

1- In an electric mixer, put the eggs and sugar and mix well until you get a creamy texture.

2- Preheat oven to 180 ° C and cover a tray with parchment paper.
3- Add the lemon juice and the pumpkin, while mixing continuously, until the ingredients are incorporated.

4- In another bowl, put the flour, baking powder, salt, ginger, nutmeg, and cinnamon, mix the ingredients, then add the mixture to the egg mixture, whisking continuously until you get a sticky mixture.

5- Pour the mixture into the tray and put it in the oven for about 15 minutes.

6- Take the tray out of the oven and put the cake on a towel spread with powdered sugar and leave it for about 10 minutes until it cools completely.
7- Wrap the cake on a towel like a sandwich, and leave it aside until you are comfortable.

8- To prepare the filling: In an electric mixer, mix the cream cheese and butter.

9- Add the sugar and vanilla to the mixture and continue whisking until the ingredients are homogeneous.

10- Open the cake and spread the filling evenly, then roll the cake again without the towel.

11- Cover the Swiss roll with plastic wrap, then put it in the refrigerator for at least an hour until it cools down.

12- Before applying to your trip, sprinkle powdered sugar on the face as you like