Description
This soft and spiced pumpkin roll is swirled with a luscious cream cheese filling and perfect for fall gatherings or a cozy sweet treat.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp butter, softened
Instructions
- Preheat your oven to 375°F and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs and sugar until thick. Mix in pumpkin and vanilla. Fold in dry ingredients.
- Spread the batter evenly into the prepared pan. Tap to remove air bubbles.
- Bake for 13–15 minutes. Remove from oven and turn onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel. Wrap in plastic and chill for at least 1 hour.
- Slice and serve with an optional dusting of powdered sugar.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- Let the cake cool completely before filling to avoid melting.
- Store wrapped in plastic in the fridge or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Pumpkin roll, Fall dessert, Cream cheese swirl, Thanksgiving dessert, Rolled cake