Description

This Pumpkin Roll is a delightful dessert featuring a moist pumpkin cake rolled with a creamy filling. Perfect for gatherings, it’s simple to prepare, making it an irresistible treat for pumpkin lovers.

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

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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 and mix in the sugar, pumpkin puree, and vanilla. Add flour, baking powder, and pumpkin pie spice. Mix until combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven. Carefully roll the hot cake, with parchment, from one short end to the other. Let it cool completely.
To make the filling, beat the softened cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy when the cake cools to room temperature.
Slowly unravel the cooled cake and carefully remove the parchment paper to avoid tearing.
Spread the cream cheese filling evenly over the cake. Roll it back up and wrap it in saran wrap. Chill in the refrigerator until cold.
Slice into pieces and serve.

Notes

Ensure the cake is completely cooled before spreading the filling to prevent it from melting.
Using fresh pumpkin puree enhances the flavor over canned varieties.
For added presentation, dust the finished roll with powdered sugar before serving.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 20g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg