Description
A delightful pumpkin roll with a soft, spiced cake and creamy cream cheese filling, perfect for fall celebrations.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup powdered sugar (for filling)
- 8 oz cream cheese (for filling)
- 1/4 cup butter (softened, for filling)
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a jelly roll pan. Line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a mixing bowl.
- Beat together the sugar and eggs until light and fluffy, then fold in the pumpkin puree.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spread the batter evenly into your prepared pan.
- Bake for 15–20 minutes, until the cake is firm and a toothpick comes out clean.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar and roll it up while still warm.
- Beat together cream cheese, softened butter, powdered sugar, and vanilla extract for the filling until smooth.
- Unroll the cooled pumpkin cake and spread the filling over the top, then roll it back up tightly.
- Chill in the refrigerator for at least an hour before slicing.
Notes
For best results, roll the cake when warm to prevent cracking. Customize with toppings like chocolate chips or nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg