Description
A delicious pumpkin roll filled with cream cheese frosting, perfect for fall!
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Sprigs of thyme or cinnamon sticks for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale. Add pumpkin and vanilla.
- Fold dry ingredients into wet mixture just until combined.
- Pour into prepared pan and spread evenly.
- Bake 13–15 minutes or until cake springs back when touched.
- Turn out onto a powdered sugar-dusted towel, peel off parchment, and roll with the towel from the short side. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the filling.
- Unroll cake, spread filling evenly, then re-roll and wrap in plastic wrap.
- Chill for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- For easier rolling, make sure to dust the towel with powdered sugar before placing the pumpkin cake on it.
- You can add nuts or chocolate chips to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 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: 80mg