Description
A delicious pumpkin roll cake filled with creamy cheese filling, perfect for fall desserts.
Ingredients
Scale
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Beat eggs and sugar until fluffy. Add pumpkin puree and mix well.
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Spread batter evenly on the prepared baking sheet. Bake for 13-15 minutes.
- Remove from oven and let cool slightly. Roll the cake gently in a clean towel and set aside.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake, spread the filling evenly, then roll it back up without the towel.
- Chill for at least 1 hour before slicing and serving.
Notes
- Dust with powdered sugar before serving for extra sweetness.
- Store in the refrigerator for up to 3 days.
- Use fresh pumpkin puree for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pumpkin roll, cream cheese filling, fall dessert, cake recipe