Description
This Pumpkin Roll is a delightful treat featuring a spiced pumpkin cake filled with creamy frosting. It’s simple to make and perfect for dessert lovers seeking a homemade delicacy.
Ingredients
Scale
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 tsp Vanilla
- 3/4 cup Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 8 oz Cream Cheese, Softened
- 4 tbsp Butter, Softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
Instructions
- Preheat the oven to 375 degrees F and line a 10 x 15 pan with parchment paper, spraying it with non-stick spray.
- In a large bowl, beat the eggs, then add the sugar, pumpkin puree, and vanilla, mixing until combined.
- Stir in the flour, baking powder, and pumpkin pie spice until everything is well blended.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15 minutes, or until a toothpick comes out clean from the center.
- Remove from the oven and carefully roll the cake with the parchment paper still attached, starting from one short end; let it cool completely on the counter.
- Once cooled, prepare the cream cheese filling by beating together the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Gently unroll the cooled cake, removing the parchment paper carefully to avoid tearing.
- Spread the cream cheese filling evenly over the inside surface of the cake, then roll it back up and wrap in saran wrap, chilling in the refrigerator.
- Once chilled, slice into pieces and serve.
Notes
Ensure the cake is completely cooled before adding the filling to avoid melting it.
Use a serrated knife to slice the roll for cleaner cuts.
This Pumpkin Roll can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg