Description
A festive pumpkin roll cake with a sweet cream cheese filling, perfect for fall gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, beat eggs and granulated sugar until light and fluffy.
- Beat in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, lightly dust a clean kitchen towel with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one short end, carefully roll up the warm cake with the towel. Let it cool completely.
- In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
- Carefully re-roll the cake, this time without the towel.
- Wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
- Ensure your cream cheese is fully softened for a smooth filling.
- Do not overbake the cake, as it needs to be pliable for rolling.
- Chill the cake thoroughly before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin Roll Cake, Pumpkin Roll Recipe, Cream Cheese Filling, Fall Baking Recipe, Pumpkin Cake, Holiday Desserts, Thanksgiving Dessert Recipe, Pumpkin Dessert, Cream Cheese Roll Cake, Fall Dessert Ideas