Description
Indulge in the nostalgic flavors of autumn with this Pumpkin Roll Cake, featuring a soft, spiced cake rolled with a luscious cream cheese filling. Perfect for gatherings or a cozy night in, each slice offers a delightful blend of pumpkin and warm spices that evokes cherished memories. This recipe is simple, visually stunning, and guaranteed to impress family and friends!
Ingredients
Scale
- 1 cup pumpkin puree (canned)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3 large eggs
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Chopped nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt.
- In another bowl, mix the sugar and eggs until light and fluffy. Stir in the pumpkin puree and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly in the prepared pan to about ½ inch thickness.
- Bake for approximately 15 minutes or until a toothpick comes out clean.
- Immediately turn the cake onto a powdered sugar-dusted towel and roll it up tightly; let it cool completely.
- For the filling, beat cream cheese and powdered sugar until smooth; stir in vanilla.
- Unroll the cooled cake, spread with filling, then re-roll without the towel.
- Refrigerate for at least 30 minutes before slicing into generous pieces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg