Description
A delicious pumpkin roll filled with cream cheese frosting, perfect for fall!
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick. Stir in pumpkin purée.
- In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Fold dry ingredients into wet mixture until smooth. Pour into prepared pan and spread evenly.
- Bake for 13–15 minutes until the cake springs back when touched.
- Turn cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll cake in towel. Cool completely.
- Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
- Unroll cooled cake, spread filling evenly, then re-roll. Wrap in plastic and refrigerate 1 hour before slicing.
Notes
- Ensure the cake is completely cool before spreading the filling to avoid melting.
- This pumpkin roll can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg