Description
Discover a delightful pumpkin roll recipe that brings warmth and joy to any feast. Perfect for fall gatherings!
Ingredients
Scale
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2/3 cup canned pumpkin puree
- 8 oz cream cheese (softened)
- 4 tablespoons butter (softened)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 15×21 inch baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
- In another bowl, whisk eggs, sugar, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the lined baking sheet and spread evenly. Bake for 11-13 minutes.
- While the cake bakes, prepare a clean towel sprinkled with powdered sugar.
- Once baked, lift the cake out using the parchment paper and invert onto the towel. Roll the cake starting from a short end and let it cool.
- Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar, mixing until fluffy.
- Unroll the cooled cake and spread cream cheese filling on top. Roll back up, wrap in plastic, and refrigerate for at least 1 hour.
- After setting, slice the pumpkin roll and serve with a dusting of powdered sugar if desired.
Notes
Store tightly wrapped in plastic wrap in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pumpkin roll, fall dessert, cream cheese filling, baking, Thanksgiving dessert