Description
Delight in a moist pumpkin roll filled with cream cheese frosting, perfect for fall.
Ingredients
Scale
- 1 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
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick. Stir in pumpkin puree.
- Gradually add dry ingredients to the wet mixture until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes until a toothpick comes out clean.
- While baking, prepare the filling by mixing cream cheese, powdered sugar, and vanilla until smooth.
- Once baked, invert the cake onto a clean towel dusted with powdered sugar.
- Spread the cream cheese mixture over the cake and roll it up gently.
- Chill in the refrigerator for at least 1 hour before slicing.
Notes
- Chilling the cake helps the roll hold its shape better.
- Use a serrated knife to slice for cleaner edges.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Fall Baking, Dessert