Description
Delight in these fluffy pumpkin rolls, swirled with a creamy cheese filling and enhanced with warm spices. Perfect for fall gatherings!
Ingredients
Scale
- 3/4 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- Make the Batter: In a large bowl, mix pumpkin puree, eggs, granulated sugar, and vanilla until well combined. In another bowl, whisk together baking powder, baking soda, cinnamon, nutmeg, salt, and flour. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Roll: Remove from the oven and immediately sprinkle powdered sugar on a clean kitchen towel. Invert the cake onto the towel, peel off the parchment, and roll the cake up with the towel starting from the short end. Let it cool completely.
- Prepare the Filling: In a medium bowl, beat cream cheese, powdered sugar, and butter until smooth and creamy.
- Assemble: Unroll the cooled cake, spread the cream cheese filling evenly over the surface, and re-roll the cake tightly. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
- For added flavor, consider adding a pinch of ginger or cloves to the batter.
- Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 10-20 minutes
Nutrition
- Calories: 180
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g