Description
A delicious pumpkin cake rolled with a cream cheese filling.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Combine dry ingredients with wet mixture and stir until just blended.
- Spread batter evenly in the pan and bake for 13–15 minutes or until the cake springs back.
- Meanwhile, prepare a clean kitchen towel dusted generously with powdered sugar.
- Once baked, turn the cake out onto the towel, peel off parchment, and roll the cake with the towel. Let cool.
- For the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Unroll the cooled cake, spread the filling, and roll it back up (without the towel).
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Dust with powdered sugar before slicing and serving.
Notes
- Ensure the cake is cooled completely before adding the filling to prevent it from melting.
- Use a fine mesh sieve to dust the powdered sugar for a more even coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg