Description
A delicious and festive pumpkin roll cake filled with creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
- Beat eggs and sugar in a separate bowl until thick and pale. Mix in pumpkin and vanilla.
- Fold dry ingredients into wet ingredients until just combined.
- Spread batter evenly in the prepared pan. Bake for 13-15 minutes.
- Dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and peel off parchment paper.
- Roll the cake with the towel from the short end. Let cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake, spread filling, then roll again without the towel.
- Chill for 1 hour before slicing.
Notes
- Use room-temperature ingredients for smooth mixing.
- Do not overbake—cake should be springy.
- Wrap tightly in plastic wrap before chilling.
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg