Description
A delicious and moist Pumpkin Roll Cake with a creamy filling, perfect for fall gatherings or holiday celebrations.
Ingredients
Main Cake:
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- powdered sugar for dusting
Filling:
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15”x10” jelly roll pan with parchment paper, set aside.
- In a medium bowl, whisk together eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until smooth.
- Pour the batter into the prepared pan, spread evenly, and bake for 10-15 minutes.
- Remove from oven and sprinkle hot cake with powdered sugar. Invert onto a tea towel, roll up, and cool completely.
- Prepare the filling by beating cream cheese until fluffy, then mix in butter, powdered sugar, and vanilla.
- Unroll the cake and spread the filling, then roll up tightly. Chill before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
