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Description
A simple and delicious pumpkin roll cake perfect for fall or Thanksgiving.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, then grease and flour the parchment paper.
- In a small bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 5 minutes.
- Beat in the pumpkin puree and vanilla extract until combined.
- In a separate small bowl, whisk together the baking soda and cream of tartar. Add this to the pumpkin mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, place a clean kitchen towel on your counter and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from the short end, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
- While the cake cools, prepare the filling. In a large bowl, beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Tightly re-roll the cake, this time without the towel. Wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
- For best results, ensure all filling ingredients are at room temperature.
- You can add a pinch of ground ginger to the cake batter for extra spice.
- Store any leftover pumpkin roll cake in the refrigerator for up to 3 days.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg