Description
A delightful roll cake that combines pumpkin puree and warm spices, filled with a creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper.
- In a large bowl, combine pumpkin puree, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- In another bowl, mix flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add to the pumpkin mixture, stirring until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes. A toothpick should come out clean when inserted.
- While baking, prepare the cream cheese filling by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake is done, cool for 5 minutes, then turn it onto a powdered sugar-dusted towel and roll it gently. Let it cool completely.
- Unroll the cake, spread the cream cheese filling, and roll it back up. Refrigerate for at least an hour before slicing.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze it before adding the filling for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 19g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg