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
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick.
- Add pumpkin and vanilla to the egg mixture.
- Gradually add the dry ingredients to the pumpkin mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 13-15 minutes or until a toothpick comes out clean.
- Once baked, invert onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool.
- In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cake and spread the cream cheese mixture evenly.
- Roll the cake up again without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before serving.
Notes
- Store leftovers in the refrigerator.
- Can be made a day ahead.
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin roll recipe