Description
A delicious and moist pumpkin roll cake filled with creamy frosting, perfect for fall celebrations.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 375°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Add the pumpkin puree and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using, fold in the chopped nuts.
- Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely in this rolled position.
- In a medium bowl, beat together the cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
- Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing.
Notes
- For a lighter version, substitute Greek yogurt for half of the cream cheese in the filling.
- For a festive touch, sprinkle some chocolate chips or dried cranberries into the cream cheese filling before rolling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg