Description
A delicious pumpkin roll cake filled with cream cheese frosting.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin purée and vanilla extract.
- In a separate bowl, sift flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually mix into the wet ingredients.
- Pour batter into the prepared pan, spreading evenly. Bake for 13–15 minutes, or until the cake springs back when touched.
- While warm, turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll up the cake in the towel. Let cool completely.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Unroll the cooled cake, spread filling evenly, then re-roll (without the towel). Place seam-side down.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar before serving and enjoy!
Notes
- This cake can be made a day in advance for easier serving.
- Ensure the cream cheese is softened for easier mixing.
- 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: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg