Description
A delightful pumpkin roll filled with smooth cream cheese, perfect for autumn gatherings and holidays.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz (1 package) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract (for the filling)
Instructions
- Prepare a 10×15 inch jelly roll pan by lining it with parchment paper, greasing it lightly, and sprinkling with flour.
- Beat the eggs and granulated sugar until light and fluffy, then mix in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt, and fold them into the wet mixture until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake at 375°F (190°C) for 13–15 minutes until the cake springs back when touched.
- While still hot, turn the cake onto a powdered-sugar-dusted kitchen towel, peel off the parchment, then roll the cake into the towel. Let it cool completely.
- Beat the cream cheese, butter, and vanilla until creamy; gradually add powdered sugar and mix until smooth.
- Once the cake is cool, unroll it, spread the cream cheese filling evenly over the surface, roll it back up (without the towel), wrap in plastic wrap, and chill for at least 1 hour.
Notes
Use parchment paper to prevent sticking and ensure a successful roll. Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American