Description
A delicious pumpkin roll filled with cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 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 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat eggs and sugar until thick.
- Add pumpkin and vanilla to the egg mixture.
- Gradually add dry ingredients to the wet mixture.
- Spread batter evenly in the prepared pan.
- Bake for 15 minutes or until the top springs back when touched.
- Remove from oven and immediately roll the cake with the parchment paper.
- Let it cool completely.
- For the filling, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- Unroll the cooled cake, spread filling, and re-roll.
- Chill before slicing.
Notes
- Store in the refrigerator.
- Best served chilled.
- May add nuts to the filling if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin roll recipe, dessert, pumpkin dessert