Description
Indulge in the flavors of fall with this delightful Pumpkin Roll Cake, featuring a moist pumpkin sponge beautifully rolled around a rich cream cheese filling. Perfect for gatherings or cozy nights in, this cake is a crowd-pleaser that brings warmth and nostalgia to every bite. Topped with powdered sugar, it presents beautifully on any dessert table, making it an irresistible treat for the season.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar (for dusting)
- 8 oz cream cheese (full-fat)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt until combined.
- In another bowl, beat eggs and sugar until fluffy. Add pumpkin puree and vanilla; blend until smooth.
- Gently fold dry ingredients into wet mixture until just combined to avoid overmixing.
- Pour batter into prepared pan and spread evenly. Bake for about 15 minutes or until golden brown and springy to touch.
- Immediately transfer cake onto a clean piece of parchment paper; roll it up while warm to maintain shape.
- For the filling, beat cream cheese with powdered sugar until smooth; spread over cooled cake before rolling back up gently.
- Wrap in plastic wrap and refrigerate for at least one hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg