Description
Capture the essence of fall with this delightful pumpkin roll, featuring rich pumpkin flavor and cream cheese frosting wrapped in a spongy cake.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease the paper.
- Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Whisk the eggs and granulated sugar together until light and fluffy.
- Fold in the pumpkin puree and vanilla extract.
- Add the dry ingredients gradually, folding carefully until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 13 to 15 minutes, or until the cake springs back when lightly pressed.
- Prepare a clean kitchen towel dusted with powdered sugar.
- Invert the cake onto the prepared towel, peel away the parchment paper, and roll the cake up tightly with the towel inside.
- Beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth for the filling.
- Unroll the cooled cake carefully, spread the cream cheese filling, and roll it back up without the towel. Wrap in plastic wrap and refrigerate for at least an hour before serving.
Notes
For a lighter version, you could use reduced-fat cream cheese. Substitute all-purpose flour with a gluten-free blend if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg