Description
Indulge in the classic flavors of fall with this delicious Pumpkin Roll filled with a creamy, sweet cream cheese filling. Perfect for dessert tables or holiday gatherings, this recipe is a sure crowd-pleaser.
Ingredients
Scale
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Additional:
- 1/4 cup powdered sugar for dusting the towel
- More powdered sugar for dusting finished roll
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: In a small bowl, whisk together the dry cake ingredients. In a large bowl, beat eggs and sugar, then add pumpkin and vanilla. Stir in dry ingredients and bake.
- Roll the cake: Dust a towel with powdered sugar, flip the baked cake onto it, roll it up, and let it cool.
- Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll the cake, spread the filling, re-roll without the towel, wrap, and chill.
- Serve: Dust with powdered sugar before slicing.
Notes
- Ensure cake is completely cooled before adding filling.
- Freeze the roll (tightly wrapped) for up to 2 months.
- Thaw in the fridge overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
