Description
A delicious and moist pumpkin roll filled with cream cheese frosting, perfect for fall gatherings.
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 powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°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.
- Add pumpkin and vanilla to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients 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, remove from the oven and let cool for a few minutes.
- While still warm, roll the cake with a clean kitchen towel and let it cool completely.
- In a bowl, beat together cream cheese, butter, and powdered sugar until smooth.
- Unroll the cooled cake, spread the cream cheese mixture evenly, 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.
- For a festive touch, sprinkle some chopped nuts on the cream cheese filling before rolling.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg