Description
Indulge in the classic flavors of fall with this delicious pumpkin roll featuring a creamy and luscious cream cheese filling. Perfect for Thanksgiving or any autumn gathering.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- Powdered sugar (for dusting towel)
Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan.
- Mix dry ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
- Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar until thick and light. Mix in pumpkin puree.
- Combine ingredients: Gradually stir in the flour mixture until smooth. Spread batter in the prepared pan.
- Bake: Bake for 13–15 minutes until the top springs back when touched.
- Roll: Dust a kitchen towel with powdered sugar. Roll the warm cake in the towel and cool on a wire rack.
- Make filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Fill and roll: Unroll the cake, spread filling, re-roll without towel, wrap in plastic, and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
Notes
- For clean slices, chill the pumpkin roll thoroughly and use a serrated knife.
- You can make this up to 2 days in advance and store in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
