Description
This Pumpkin Roll Recipe is a delightful fall dessert featuring a moist pumpkin cake rolled up with a creamy cream cheese filling. Perfect for holiday gatherings or a cozy treat.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Filling:
- 1 cup powdered sugar
- 8 ounces cream cheese (softened)
- 6 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- additional powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease.
- Mix dry ingredients: In a small bowl, whisk flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Beat eggs and sugar: In a large bowl, beat eggs and sugar until thick. Add pumpkin and vanilla.
- Combine wet and dry ingredients: Stir in the flour mixture until just combined. Spread batter in pan and bake.
- Roll the cake: Once baked, turn out onto a towel dusted with powdered sugar. Roll the cake and let it cool.
- Prepare filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
- Fill and roll: Unroll the cake, spread the filling, and roll it back up. Chill before serving.
- Serve: Dust with powdered sugar, slice, and enjoy!
Notes
- Ensure cake is fully cooled before adding filling.
- Can be frozen for up to 2 months.
