Description
A delicious and moist pumpkin roll cake filled with cream cheese frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Stir in pumpkin and vanilla.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for 15 minutes.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool completely.
- For the filling, beat together cream cheese, butter, and powdered sugar until smooth.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- For a festive touch, sprinkle with additional powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Roll Cake, Fall Dessert, Cream Cheese Filling