Description

Experience autumn’s warmth with this delightful pumpkin roll cake, featuring a spongy cake filled with rich cream cheese frosting. Perfect for holiday gatherings or anytime you crave something special, each slice is a nostalgic treat that brings joy to everyone. This easy-to-make recipe will impress friends and family, making it a staple in your dessert repertoire.

Ingredients

Scale

1 cup pumpkin puree (canned)
1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
3 large eggs
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and sugar until fluffy; mix in pumpkin puree.
Gently fold dry ingredients into wet mixture until just combined.
Spread batter evenly in the prepared pan and bake for 15 minutes.
Cool in the pan for 10 minutes; then roll up with parchment paper inside and cool completely.
For filling, beat cream cheese with powdered sugar and vanilla until smooth.
Unroll the cooled cake, spread filling evenly, and roll back up tightly.
Chill for at least an hour before slicing and serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 17g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: For added texture, incorporate chopped nuts or chocolate chips into the batter. Store leftovers in an airtight container in the fridge for up to five days. Reheat slices in the microwave for a warm treat.