Description
A delightful dessert that combines the warm flavors of pumpkin and spices with a creamy filling, perfect for any occasion, especially during the fall season.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pumpkin cake batter by whisking together the dry ingredients and then beating the eggs and sugar until thick and pale.
- Preheat the oven to 375°F (190°C) and spread the batter into a prepared jelly roll pan, baking for 13-15 minutes.
- Dust a clean kitchen towel with powdered sugar, invert the baked cake onto it, and roll it up with the towel inside to cool.
- Make the cream cheese filling by beating the softened cream cheese and butter, then adding powdered sugar and vanilla extract.
- Once the cake is cool, unroll it, spread the cream cheese filling, and roll it back up without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Ensure your oven is preheated properly for even baking.
- Roll the cake while it’s still warm to prevent cracking.
- Leave a small border when spreading the filling to avoid spillage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Cream Cheese Filling, Fall Dessert, Easy Recipe