Description
Classic Pumpkin Roll with Creamy Filling
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line with parchment paper, and lightly grease the paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat eggs and sugar until thick. Add pumpkin puree and vanilla extract; mix until combined.
- Gradually stir dry ingredients into wet mixture until just combined.
- Spread batter evenly into prepared pan.
- Bake for 13–15 minutes until cake springs back when touched.
- While warm, turn cake onto a towel dusted with powdered sugar. Carefully peel off parchment and roll up the cake in the towel. Let cool completely.
- Make the filling: beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll cooled cake and spread filling evenly. Re-roll without towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before serving.
Notes
- Store leftovers in the refrigerator.
- Can be made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Creamy Filling, Fall Dessert