Description
A delightful fall dessert featuring soft cake wrapped around creamy pumpkin and cream cheese filling, perfect for holiday gatherings.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 15×10-inch jelly roll pan by lining it with parchment paper.
- Beat the eggs and granulated sugar together until light and fluffy.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, spices, and salt in another bowl. Gradually fold this into the wet ingredients.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Dust the top with powdered sugar, then flip the cake onto a clean kitchen towel while it’s still warm.
- Remove the parchment paper and roll the cake with the towel, then set it aside to cool completely.
- Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Unroll the cooled cake, spread the cream cheese filling evenly, and then roll the cake back up without the towel.
- Wrap in plastic wrap and chill in the refrigerator for at least an hour before serving.
Notes
For a vegan option, replace eggs with unsweetened applesauce. For gluten-free, use gluten-free flour blends.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg