Pumpkin Roll Recipe
Indulge in the delightful flavors of this pumpkin roll recipe, featuring a soft, spiced cake rolled with a rich cream cheese filling, perfect for fall gatherings.
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Servings: 8 servings
Calories: 210kcal
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs and sugar until fluffy.
- Add pumpkin and vanilla extract to the egg mixture, mixing well.
- Gradually fold in the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- While baking, prepare a clean kitchen towel sprinkled with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peeling off the parchment paper.
- Roll the cake with the towel and let it cool completely.
- In a bowl, mix cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling, and carefully roll it back up.
- Chill for at least an hour before slicing and serving.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Fiber: 3g