Description
A soft, spiced Pumpkin Roll Cake filled with a rich cream cheese frosting and rolled into perfect swirls. This cozy autumn dessert is easy to make, beautiful to serve, and irresistibly delicious.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 tablespoons butter
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, sugar, vanilla, and pumpkin puree until smooth.
- Combine wet and dry ingredients until just mixed and spread evenly in the prepared pan.
- Bake for 13–15 minutes until the cake springs back when touched.
- Turn the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up in the towel to cool completely.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Unroll the cooled cake, spread the filling evenly, and re-roll. Wrap in plastic and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar and slice to serve.
Notes
- Roll the cake while it’s warm to prevent cracking.
- Chill before slicing for neat swirls.
- Store in the fridge for up to 5 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Pumpkin Roll Cake, Fall dessert, Cream cheese roll, Thanksgiving dessert, Pumpkin dessert