Description
A delicious and moist pumpkin roll 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
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°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. Stir in pumpkin and vanilla.
- Gradually add the dry ingredients to the pumpkin mixture 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, immediately roll the cake in a clean kitchen towel and let it cool.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the cream cheese filling, and roll it back up.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator for up to 3 days.
- Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin roll, dessert, fall recipe, cream cheese frosting