Description
A delicious and festive pumpkin roll with a creamy cheese filling, perfect for autumn gatherings or holiday desserts.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick. Add pumpkin and vanilla, mix well.
- Gradually add dry ingredients to wet ingredients, stirring until combined.
- Spread batter evenly in the prepared pan. Bake for 13-15 minutes.
- Dust a kitchen towel with powdered sugar. Turn cake onto the towel, peel off parchment paper.
- Roll cake and towel together from the short end. Cool on a wire rack.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cake, spread filling evenly, and roll again without the towel.
- Wrap in plastic and chill for at least 1 hour before serving.
Notes
- Make sure the cake is cool before adding the filling to prevent melting.
- Use a serrated knife to slice the roll for clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg