Description

Indulge in the essence of fall with this delightful Pumpkin Roll recipe. This moist pumpkin cake, elegantly rolled and filled with velvety cream cheese, is perfect for any gathering, from cozy dinners to festive holiday celebrations. With its warm spices and stunning presentation, it’s not just a dessert; it’s a centerpiece that will impress your guests and satisfy your cravings. Easy to make and even easier to share, this Pumpkin Roll will quickly become a seasonal favorite in your kitchen.

Ingredients

Scale

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (not pie filling)
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese (softened)
4 tablespoons salted butter (softened)
1 cup powdered sugar

Instructions

Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and spray lightly with non-stick spray.
In a large bowl, whisk eggs until frothy. Add sugar, pumpkin puree, and vanilla; mix well. Gradually stir in flour, baking powder, pumpkin pie spice, and salt until smooth.
Spread the batter evenly in the prepared pan and bake for about 15 minutes or until a toothpick comes out clean.
Carefully roll the hot cake (with parchment) starting at one short end. Let cool completely on a wire rack for about two hours before filling.

Nutrition

Serving Size: 1 slice (approximately 70g)
Calories: 190
Sugar: 16g
Sodium: 160mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: Make sure to use fresh ingredients for optimal flavor. Rolling the cake while warm helps prevent cracking. Chill the filled roll before serving for easier slicing.