Description
A delightful pumpkin roll filled with creamy, sweet, and tangy cream cheese filling, perfect for autumn gatherings.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Powdered sugar (for dusting)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together until thick and pale.
- Add the canned pumpkin puree and vanilla extract to the egg mixture, blending until well incorporated.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a separate bowl.
- Fold the dry ingredients into the pumpkin mixture, stirring gently.
- Pour the batter into the prepared pan and bake for 15 minutes.
- Invert the baked cake onto a powdered sugar-dusted towel and peel off the parchment paper.
- Roll the cake with the towel and let it cool completely.
- Beat cream cheese and butter until creamy, then add powdered sugar and vanilla extract.
- Unroll the cooled cake and spread the filling evenly, then roll it up again without the towel.
Notes
For a healthier version, consider using low-fat cream cheese or maple syrup instead of sugar. You can also use gluten-free flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg