Description
A delightful dessert that captures the essence of fall with a blend of warm spices and creamy filling.
Ingredients
Scale
- 1 cup pumpkin puree (canned or freshly made)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, eggs, granulated sugar, brown sugar, and 1 teaspoon of vanilla extract. Blend until smooth.
- In a separate bowl, beat together cream cheese, softened butter, powdered sugar, and 1 teaspoon of vanilla extract until smooth.
- In another bowl, whisk together baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and all-purpose flour. Gradually add to the pumpkin mixture, stirring gently until just combined.
- Pour the batter into a prepared jelly roll pan and spread evenly. Bake for 15-20 minutes until a toothpick comes out clean.
- Let the cake cool for 5 minutes, then invert onto a powdered sugar-dusted towel and roll it up in the towel to cool completely.
- Once cooled, unroll the cake, spread the cream cheese filling, and roll it back up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.
Notes
- Store in the refrigerator wrapped in plastic wrap for up to 3 days.
- Can be frozen for up to 2 months; thaw in the refrigerator overnight.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- For a vegan version, replace eggs with applesauce or a flax egg and use plant-based cream cheese and butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Cinnamon Pumpkin Roll, Fall Dessert, Pumpkin Recipe, Cream Cheese Filling