Description
Indulge in this elegant Pumpkin Roll, featuring a moist pumpkin cake swirled with creamy, tangy filling—perfect for fall festivities and cozy gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/4 cup butter (softened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another large bowl, beat eggs and sugar until thickened. Mix in pumpkin puree and vanilla extract.
- Gently fold in the dry ingredients until well combined.
- Pour the batter into the prepared pan and bake for about 15 minutes or until it springs back when touched lightly.
- In a mixing bowl, beat softened cream cheese and butter until creamy. Gradually mix in powdered sugar and vanilla extract until smooth.
- Once the cake is baked, let it cool slightly before transferring to a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll up tightly from one end while still warm.
- Unroll the cake gently, spread the cream cheese filling evenly over it, and roll it up again without the towel.
- Wrap tightly in plastic wrap and refrigerate for at least an hour before slicing. Dust with additional powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 175
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Ensure your cream cheese is at room temperature for a lump-free filling. Roll the cake while it's still warm to prevent cracking. Use a serrated knife for easier slicing of your pumpkin roll.