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Pumpkin Roll

A delightful creamy, spiced dessert filled with cream cheese, perfect for fall and special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 large large eggs Room temperature eggs will help your batter rise beautifully.
  • 1 cup granulated sugar For that perfect balance of sweetness.
  • 1 cup pumpkin puree Adds moisture and flavor; you can use canned or homemade.
  • 1 teaspoon vanilla extract A splash to enhance the flavors.
  • 1 cup all-purpose flour The base of our delicious cake.
  • 1 teaspoon baking powder For that fluffy texture.
  • 1 teaspoon baking soda To give it the right lift.
  • 1 teaspoon cinnamon Nothing says fall quite like this warm spice.
  • 1/2 teaspoon nutmeg To add depth to the flavor.
  • 1/4 teaspoon salt To balance the sweetness.
For the Filling
  • 8 ounces cream cheese For the luscious filling, softened for easy mixing.
  • 1/2 cup powdered sugar Sweetness for the filling, with a touch of vanilla.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 15x10 inch jelly roll pan by lining it with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, beat the eggs and sugar on high speed for about 5 minutes until thick and pale. Stir in the pumpkin and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the pumpkin mixture, folding until just combined.
  4. Pour the batter onto the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until it springs back when lightly touched.
Assembly
  1. Once baked, let the cake cool for a minute. Using the parchment paper, carefully roll the cake up from one short end to the other, creating a log shape. Let it cool completely in a clean kitchen towel.
  2. While it cools, beat the cream cheese, powdered sugar, and a splash of vanilla until smooth.
  3. Once the pumpkin cake is cool, gently unroll it. Spread the cream cheese filling over the top, leaving a small border.
  4. Roll the cake up tightly again, this time without the parchment. Wrap it in plastic wrap and refrigerate for at least an hour before serving.

Notes

You can experiment with different fillings or variations such as adding cocoa powder for a chocolate twist or folding in nuts for texture. Ensure to serve with a sprinkle of cinnamon or caramel sauce for a delightful touch.