Description
A warm and cozy dessert perfect for fall, this Simple Pumpkin Roll features a spiced pumpkin sponge cake swirled with a creamy, tangy cream cheese filling.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually fold into the wet ingredients until just combined.
- Pour batter into the prepared pan and spread evenly. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean towel sprinkled with powdered sugar. Peel off the parchment paper. Roll up the cake in the towel and let it cool completely.
- Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Carefully unroll the cake. Spread the filling evenly, then re-roll without the towel.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.
Notes
- This dessert is ideal for holiday parties, weekend treats, or simple family dinners.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Roll, Dessert, Fall Recipes