Description
Indulge in the rich flavors of fall with this Classic Pumpkin Roll featuring a luscious cream cheese filling. A perfect dessert for Thanksgiving or any autumn gathering.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
For the Filling:
- 1 (8-ounce) package cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
For Dusting:
- 1/4 cup powdered sugar (for dusting towel and topping)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease.
- Prepare cake batter: Whisk dry ingredients in a bowl. In a separate bowl, beat eggs and sugar, then mix in pumpkin and flour mixture. Spread in pan and bake.
- Roll the cake: Dust a towel with powdered sugar. Invert hot cake onto towel, roll, and let cool.
- Make the filling: Beat cream cheese, sugar, butter, and vanilla until smooth. Spread over cooled cake and roll again. Chill before serving.
- Final touches: Dust with powdered sugar before slicing.
Notes
- Cake can be made up to 2 days ahead and refrigerated.
- For cleaner slices, wipe the knife between cuts.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
