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 cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
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.
- Add pumpkin and vanilla to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and let cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel and let it cool completely.
- In a bowl, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Roll the cake back up without the towel and refrigerate for at least 1 hour before slicing.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Dust the towel with powdered sugar to prevent sticking.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg