Description
A delightful dessert combining pumpkin and warm spices in a soft, spongy roll filled with creamy goodness, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a large bowl, combine the pumpkin puree, eggs, granulated sugar, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually fold this dry mixture into the pumpkin mixture.
- Spread the batter into the prepared jelly roll pan and bake for about 15 minutes or until a toothpick comes out clean. Remove from the oven and immediately roll the cake with the parchment, starting from the short side. Allow to cool.
- Prepare the cream cheese filling by beating the softened cream cheese, butter, and powdered sugar until smooth.
- When the cake is cooled, unroll it gently and spread the cream cheese filling evenly. Roll the cake back up without parchment. Slice to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Make sure all ingredients are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg