Description
A classic pumpkin roll filled with creamy cheese frosting, perfect for holidays.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15×10-inch jelly roll pan and line with wax paper.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat eggs and sugar until thick. Stir in pumpkin. Fold in flour mixture.
- Spread batter evenly into prepared pan. Bake for 13 to 15 minutes.
- Immediately loosen and turn cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off wax paper. Roll up cake in the towel and let cool for 60 minutes.
- For filling: Beat cream cheese, powdered sugar, butter, and vanilla in a medium bowl until smooth.
- Unroll cake and spread filling evenly. Reroll cake and chill before serving.
Notes
Ensure the cake is rolled while still warm to prevent cracking. Store in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 207
- Sugar: 27g
- Fat: 7g
- Carbohydrates: 32g
- Protein: 3g