Description
Indulge in the warmth of fall with this delightful pumpkin roll, a stunning dessert that combines a golden-brown cake with a rich cream cheese filling. Each bite is a perfect blend of sweet and spice, making it an irresistible treat for any occasion. Whether it’s Thanksgiving or a cozy afternoon, this recipe is sure to bring smiles and joy to your table.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Fold in pumpkin puree.
- Gradually add dry ingredients to wet mixture, folding gently to retain air bubbles.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until a toothpick comes out clean.
- Let cool slightly, then flip onto powdered sugar-dusted parchment paper.
- For the filling, mix softened cream cheese with powdered sugar and vanilla until smooth.
- Once cooled completely, spread the cream cheese filling over the cake and roll tightly using parchment paper for guidance.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in chocolate chips or using whipped cream instead of cream cheese for the filling. Ensure the cake cools completely before rolling to avoid cracks.