Description
A delicious pumpkin roll cake with a creamy filling, perfect for fall gatherings.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt in a bowl.
- Beat eggs and sugar until thick. Stir in pumpkin puree.
- Fold in dry ingredients until combined. Spread batter evenly in the pan.
- Bake for 13-15 minutes or until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Flip the cake onto it and peel off parchment paper.
- Roll the cake with the towel from the short end. Let cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake, spread the filling, then re-roll without the towel.
- Chill for 1 hour before slicing and serving.
Notes
- Use room-temperature ingredients for even mixing.
- Do not overbake—check at 13 minutes.
- Dust the towel generously to prevent sticking.
- Chill the cake before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
