Description

Pumpkin Roll Cake is a delightful dessert that combines a soft, spongy cake with a rich cream cheese filling, perfect for fall gatherings and holiday celebrations. This visually stunning treat will impress your guests and make your taste buds dance. With warm spices and creamy goodness rolled into every slice, it’s an irresistible addition to any occasion.

Ingredients

Scale

1 cup canned pumpkin puree
1 cup granulated sugar
1 cup all-purpose flour
4 large eggs
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp salt
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and sugar until thick and light in color. Fold in pumpkin puree, then gradually add dry ingredients.
Pour batter into the prepared pan and bake for about 15 minutes or until it springs back when touched.
Immediately invert cake onto a clean kitchen towel dusted with powdered sugar; peel off parchment. Roll the cake tightly with the towel inside.
For the filling, beat softened cream cheese with powdered sugar and vanilla until smooth.
Unroll the cooled cake gently, spread cream cheese filling evenly, and re-roll without the towel. Wrap tightly in plastic wrap and refrigerate for at least an hour before slicing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 210
Sugar: 16g
Sodium: 140mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: Customize your cake by adding chocolate chips or nuts for extra flavor. Using room temperature cream cheese ensures a smooth filling texture. Store leftovers in an airtight container in the fridge for up to four days.