Description
A delightful pumpkin cake filled with creamy, sweet cream cheese filling, rolled to perfection for a stunning presentation.
Ingredients
Scale
- Pumpkin Cake Roll:
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon kosher salt
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- Confectioners’ sugar for rolling
- Cream Cheese Filling:
- 3 cups confectioners’ sugar
- 8 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a large bowl, whisk together the sugar, flour, baking soda, pumpkin spice, and salt.
- In another bowl, beat the eggs, then add the pumpkin puree and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes.
- Once baked, remove from the oven and carefully roll the cake with the parchment paper. Allow it to cool completely.
- For the filling, beat the cream cheese, butter, and heavy cream until creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll tightly. Dust with confectioners’ sugar before serving.
Notes
Include any specific tips for success, such as ensuring the cake is cooled properly before rolling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 35g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Roll Cake