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Description
A delicious and festive pumpkin roll filled with cream cheese frosting.
Ingredients
Scale
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until thick. Add pumpkin and lemon juice.
- In a separate bowl, mix flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Fold dry ingredients into wet ingredients. Spread batter onto prepared pan.
- Bake for 13-15 minutes or until cake springs back when touched.
- Lay a clean kitchen towel on the counter. Sprinkle powdered sugar on it.
- Turn cake onto the towel. Peel off parchment paper. Roll cake and towel together. Let cool.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread filling, then re-roll. Chill before serving.
Notes
- Dust with powdered sugar before serving.
- Store in the refrigerator for up to 3 days.
- Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg