Description
Indulge in the delicious flavors of fall with this Pumpkin Roll Cake. A moist pumpkin cake is rolled around a sweet cream cheese filling, making for a perfect dessert for any autumn gathering.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
Frosting:
- 8 ounces cream cheese at room temperature
- 1 ¼ cups powdered sugar, sifted
- ¼ cup butter, softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 375°F. Line a 10×15-inch jelly-roll pan with parchment paper and grease and flour the parchment paper.
- Prepare Towel: Sift 1/4 cup powdered sugar onto a kitchen towel and set aside.
- Mix Batter: In a large bowl, beat eggs and sugar, then mix in pumpkin purée. Add dry ingredients and stir until combined. Spread batter in the prepared pan.
- Bake: Bake for 11-15 minutes until the cake springs back when touched.
- Roll Cake: Invert the cake onto the prepared towel, roll it up, and let it cool.
- Make Frosting: Beat cream cheese and butter, then add powdered sugar, cream, and vanilla. Spread over the unrolled cake and roll it back up.
- Chill: Wrap the cake in plastic wrap and refrigerate for at least an hour.
- Serve: Sprinkle with powdered sugar before serving.
Notes
- Pumpkin pie spice – You can make your own blend if needed.
- Cream cheese – Full-fat cream cheese is recommended for best results.
- Butter – Salted butter is used in this recipe.
- Heavy cream – For a lighter frosting, use heavy cream.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 40g
- Sodium: 282mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 78mg
