Description
Indulge in the warm, cozy flavors of autumn with this delectable Pumpkin Roll Cake. Featuring a soft, spongy cake infused with spices and a rich cream cheese filling, this dessert is perfect for sharing at holiday gatherings or enjoying during quiet afternoons. With its stunning appearance and delightful taste, this cake will surely become a seasonal favorite!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 8 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt until combined.
- In another bowl, beat the eggs and granulated sugar until fluffy. Stir in the pumpkin puree and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While warm, invert the cake onto a powdered sugar-dusted kitchen towel and carefully peel off the parchment paper. Roll up the cake tightly in the towel and let it cool completely.
- For the filling, beat softened cream cheese with powdered sugar until smooth. Spread over the cooled cake once unrolled.
- Roll up the cake again without the towel, wrap it in plastic wrap, and refrigerate for at least an hour before slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg