Description
A classic pumpkin roll with a spiced pumpkin cake and creamy cream cheese filling, perfect for fall gatherings and holiday desserts.
Ingrédients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
Instructions
- Prep the Pan: Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
- Make the Batter: Whisk flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. In another bowl, beat eggs and sugar until fluffy. Add pumpkin puree and vanilla. Fold in dry mixture until smooth.
- Bake the Cake: Spread batter evenly in prepared pan. Bake 13–15 minutes until top springs back.
- Roll the Cake: Turn cake onto a towel sprinkled with powdered sugar. Peel off parchment and roll cake up with towel. Let cool completely.
- Make the Filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Assemble: Unroll cooled cake, spread filling evenly, and re-roll without towel. Wrap in plastic and chill at least 1 hour.
- Slice & Serve: Dust with powdered sugar. Slice into rounds and enjoy.
Notes
For best results, roll the cake while it’s still warm to avoid cracks. Chill before slicing for neat presentation.
- Temps de préparation: 20 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 320
- Sucre: 28g
- Sodium: 200mg
- Graisse: 16g
- Graisse saturée: 9g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 40g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 85mg