Description
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Pumpkin Roll with Cream Cheese Filling
Ingredients:
Cake:
¾ cup all-purpose flour
½ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup granulated sugar
3 large eggs
⅔ cup canned pumpkin (or homemade pumpkin puree)
1 tsp vanilla extract
Filling:
8 oz cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 cup powdered sugar (plus more for dusting)
Directions:
Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Lightly grease a 10×15″ jelly roll pan, then line with parchment paper, leaving excess on the long sides to help lift the cake. Lightly grease the parchment.
Prepare Cake Batter:
In a large bowl, whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice.
In a separate bowl, mix eggs, sugar, vanilla, and pumpkin until smooth. Gradually add the dry ingredients, mixing until just combined.
Bake the Cake: Spread batter evenly in the prepared pan. Bake for 12-15 minutes until a toothpick comes out clean.
Roll the Cake:
Immediately lift the parchment and hot cake out of the pan and onto a heat-safe surface. Starting at a short end, gently roll the cake with the parchment. Place on a wire rack and cool completely.
Prepare Filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
Assemble:
Once the cake is cooled, carefully unroll. Spread the filling evenly over the cake, leaving a 1-inch border. Gently roll up the cake without the parchment.
Chill and Serve:
Wrap in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before serving, if desired. Slice and enjoy!
Prep Time: 20 mins (plus chilling)
Kcal: 260 per slice | Servings: 10
