Description
A delightful spiced pumpkin roll filled with creamy goodness, perfect for fall occasions.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In another bowl, beat the eggs and sugar together until thick and pale. Add in the pumpkin puree and vanilla, then gently fold in the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan. Bake for 15 minutes or until the top springs back when lightly touched.
- Immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel away the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely.
- For the filling, beat together the cream cheese, softened butter, and powdered sugar until smooth.
- Once the cake has cooled, unroll it carefully, spread the filling evenly, and roll it back up. Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg