Description
A delightful pumpkin roll cake 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 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 powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a jelly roll pan and line with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until fluffy.
- Add pumpkin and vanilla to the egg mixture.
- Gradually add the dry ingredients to the wet ingredients.
- Spread the batter evenly in the pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- While warm, roll the cake with the parchment paper and let cool.
- In a bowl, mix cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake and spread the cream cheese mixture over the top.
- Roll the cake back up and refrigerate for at least 1 hour before serving.
Notes
- Use fresh pumpkin puree for a richer flavor.
- Chill the cake for better slicing.
- 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: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pumpkin Roll Cake Recipe