Description
This Pumpkin Roll is a must-try with its rich flavor and creamy filling. It’s simple to make and perfect for gatherings or a cozy dessert at home, satisfying any sweet tooth!
Ingredients
Scale
- 3 Eggs
- 1 cup Sugar
- 2/3 cup Pumpkin Puree
- 1/2 tsp Vanilla
- 3/4 cup Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 8 oz Cream Cheese, Softened
- 4 tbsp Butter, Softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
Instructions
- Preheat the oven to 375 degrees. Line a 10 x 15 pan with parchment paper and spray it with non-stick spray.
- In a large bowl, beat the eggs, then mix in the sugar, pumpkin puree, and vanilla. Stir in the flour, baking powder, and pumpkin pie spice until combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven.
- Carefully roll the hot cake with the parchment paper still attached, starting from one of the short ends. Roll tightly and let it cool.
- Once cool, prepare the filling by beating together the softened cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
- Gently unravel the cooled cake and remove the parchment paper slowly to avoid ripping.
- Spread the cream cheese filling evenly on the cake, then roll it back up and cover with plastic wrap. Chill in the refrigerator.
- Slice into pieces and serve.
Notes
For easier rolling, make sure the cake is completely cooled before adding the filling.
This dessert can be made a day in advance and stored in the fridge for a more intense flavor.
You can dust with powdered sugar before serving for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg