Description
Indulge in the delightful flavors of autumn with this Pumpkin Roll recipe featuring a moist pumpkin cake filled with a luscious cream cheese filling. Perfect for holiday gatherings or a cozy fall treat.
Ingredients
Scale
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Additional:
- powdered sugar for dusting and rolling
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare cake batter: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat eggs and sugar, then add pumpkin puree and vanilla. Fold in dry ingredients.
- Bake the cake: Pour batter into pan and bake for 13–15 minutes. Dust a kitchen towel with powdered sugar, invert cake onto towel, roll, and cool.
- Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble the roll: Unroll cake, spread filling, re-roll without towel, wrap in plastic, and chill for at least 1 hour.
- Serve: Dust with powdered sugar before slicing and serving.
Notes
- You can make the pumpkin roll ahead of time and freeze it tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
