Description
A recipe for a classic pumpkin roll cake filled with sweet cream cheese frosting.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy.
- Stir in the pumpkin puree, milk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the prepared towel. Peel off the parchment paper.
- Starting from the short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
- To make the filling, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the powdered sugar and vanilla extract until the filling is light and creamy.
- Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake surface, leaving a small border.
- Reroll the cake tightly without the towel.
- Wrap the finished roll in plastic wrap and chill for at least 2 hours before slicing and serving.
Notes
- For easier rolling, you can dust the towel with cocoa powder instead of powdered sugar.
- Make sure the cream cheese and butter for the filling are at room temperature for smooth mixing.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 80
Keywords: pumpkin roll, cream cheese filling, fall dessert, jelly roll cake, spiced cake