Description
A delicious pumpkin roll filled with creamy cheese filling, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Add pumpkin and vanilla to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and roll it up with the towel inside. Let it cool.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
- Ensure the cake is completely cool before spreading the filling to prevent it from melting.
- Can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg