Description
A classic pumpkin roll cake with a creamy filling, perfect for fall.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until light and fluffy. Add pumpkin puree and lemon juice, mixing well.
- In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Fold dry ingredients into the wet mixture until combined. Spread batter evenly in the pan.
- Bake for 13-15 minutes or until the cake springs back when touched.
- Lay a clean kitchen towel on the counter and dust with powdered sugar. Flip the cake onto the towel.
- Carefully peel off the parchment paper. Roll the cake in the towel while warm, then let it cool.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling, then re-roll without the towel.
- Chill for at least 1 hour before slicing.
Notes
- Use room temperature eggs for best results.
- Dust the towel generously with powdered sugar to prevent sticking.
- Chilling the cake before slicing makes it easier to cut cleanly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
