Description
A delicious and moist Pumpkin Roll recipe that is perfect for fall gatherings or holiday desserts. This classic dessert features a fluffy pumpkin cake rolled with a creamy cream cheese filling, dusted with powdered sugar for a beautiful presentation.
Ingredients
Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- â…” cup pumpkin puree
Frosting:
- ½ cup butter
- 8 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Garnish:
- Additional powdered sugar to garnish (optional)
Instructions
- Cake
Preheat the oven to 375 degrees F. Line a 11×17 inch jelly roll pan with parchment paper leaving a 2 inch overhang of parchment paper on the sides. Lightly spray the parchment paper with nonstick cooking spray. Dust the parchment paper with flour, tapping and tilting the pan to make sure the flour coats the entire paper and tap off any excess flour.
- In a large bowl, add the dry ingredients
In a large bowl, add the all-purpose flour, baking powder, baking soda, pumpkin spice, and salt. Whisk until thoroughly combined.
- Combine wet ingredients
Add in the granulated sugar, eggs, and pumpkin puree. Whisk until well combined.
- Bake the cake
Pour the batter into the prepared pan and bake for 13-15 minutes. Once baked, cool and roll the cake.
- Frosting
In a bowl, beat butter and cream cheese until smooth. Add powdered sugar, salt, and vanilla extract. Mix until light and fluffy.
- Assemble the roll
Unroll the cake, spread the frosting, and reroll the cake with the frosting inside. Chill in the refrigerator before serving.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Chilling the cake roll helps set the frosting and makes it easier to slice.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg