Description
Indulge in the comforting flavors of fall with this Classic Pumpkin Roll. A tender pumpkin cake filled with a luscious cream cheese filling, this dessert is perfect for holiday gatherings or a cozy autumn treat.
Ingredients
Scale
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Filling:
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Beat eggs and sugar until thick. Add in pumpkin puree and lemon juice. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Fold dry ingredients into wet mixture. Spread batter in the pan and bake for 12–15 minutes.
- Roll the cake: Invert hot cake onto a towel dusted with powdered sugar. Roll up the cake in the towel and let it cool.
- Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll the cake, spread the filling, and re-roll without the towel. Refrigerate before slicing and serving.
Notes
- Roll the cake while hot to prevent cracks.
- You can add chopped pecans for extra texture.
- Store leftovers wrapped in the refrigerator or freeze for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
