Description
A delicious dessert featuring pumpkin cake rolled with cream cheese filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick.
- Add pumpkin and vanilla to the egg mixture.
- Gradually blend in the dry ingredients.
- Spread the batter in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel sprinkled with powdered sugar.
- Once baked, invert the cake onto the towel and peel off the parchment paper.
- Roll the cake with the towel and let it cool.
- In a bowl, mix cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese filling.
- Roll the cake back up without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before serving.
Notes
- Ensure the cake is completely cool before adding the filling.
- Store any leftovers in the refrigerator.
- This dessert can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 15 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: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Pumpkin Cake, Dessert, Fall Recipes