Pumpkin Roll with Browned Butter Cream Cheese Filling

This is the most delicious Pumpkin Roll. Spiced pumpkin sponge cake is swirled with a brown butter cream cheese frosting. If you are a fan of pumpkin or fall flavors in general, I know you will love this pumpkin roll recipe. Don’t worry if you haven’t tried a roll before, it is easier than you think, just make sure you have a jelly roll pan, or else you’ll make a mess of the oven. If you want to watch how I make min, click here.

PUMPKIN ROLL

Pumpkin Roll with Browned Butter Cream Cheese filling

Ingredients

PUMPKIN SPONGE CAKE

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1/4 cup powdered sugar

CREAM CHEESE FILLING

• 8 ounces cream cheese (one package)
• 1 cup powdered sugar
• 6 tablespoons butter (browned, then cooled)
• 1 teaspoon vanilla
• powdered sugar (for decoration)

Instructions

• Brown butter, set aside.
• Preheat oven to 375.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in bowl.
• Beat eggs and sugar until thickened in mixer, then add in pumpkin.
• Stir in flour mixture with spatula.
• Grease large jelly-roll pan; line with wax paper and bake for 13-15 min. or until top springs back when touched.
• While cake is baking, sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
• Once baked, and still warm, turn cake onto towel and pee off paper. Roll cake up in towel and cool.
• Mix cream cheese, powdered sugar, browned butter and vanilla until smooth.
• Once cake is cooled, unroll and spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving and slice.

Looking for more recipes to try for the Holidays? Check out my Butter Pecan Chocolate Chip cookies.