Description
This Pumpkin Roll features a delightful blend of pumpkin and spices wrapped around a creamy filling. With simple prep and irresistible flavor, it’s a must-try for any dessert lover.
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°F. Line a 10 x 15 pan with parchment paper and spray it with non-stick spray.
- In a large bowl, beat the eggs. Mix in the sugar, pumpkin puree, and vanilla. Add flour, baking powder, and pumpkin pie spice, folding until well combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 15 minutes or until a toothpick comes out clean.
- Remove from the oven and carefully roll the hot cake with the parchment paper, starting from one of the short ends. Allow it to cool completely on the counter.
- Once cool, prepare the filling by beating together softened cream cheese, softened butter, powdered sugar, and vanilla until smooth.
- Gently unravel the cooled cake and carefully remove the parchment paper.
- Spread the cream cheese filling uniformly over the inside of the cake, then roll it back up. Wrap it in saran wrap and refrigerate until chilled.
- Slice into pieces and enjoy.
Notes
Make sure to roll the cake tightly for better slicing.
Allow the pumpkin roll to chill in the fridge for at least an hour to set the filling.
Slice with a serrated knife for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg