Description
A delightful dessert featuring a soft cake filled with rich cream cheese, perfect for the fall season.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- Optional: Powdered sugar for dusting
- Optional: Whipped cream for garnishing
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Beat the eggs and granulated sugar together until light and fluffy.
- Stir in the pumpkin puree and vanilla extract into the egg mixture until smooth.
- Fold the dry ingredients into the pumpkin mixture, being careful not to over-mix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes.
- Prepare a clean kitchen towel sprinkled with powdered sugar.
- Turn the baked cake onto the prepared towel and roll it up immediately.
- Make the filling by beating together softened cream cheese, powdered sugar, vanilla extract, and softened butter until smooth.
- Unroll the cake gently and spread the cream cheese mixture evenly over the surface.
- Re-roll the cake with the filling inside and wrap in plastic wrap to chill for an hour.
- Slice off the ends before serving and dust with powdered sugar.
Notes
For a gluten-free option, use a gluten-free flour blend. For a dairy-free version, replace cream cheese with dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg