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Cozy Pumpkin Roll

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A delightful Pumpkin Roll dessert that captures the essence of fall with its fluffy cake and creamy filling.

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 ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 15×10 inch jelly roll pan with parchment paper.
  2. Whisk together eggs and granulated sugar on high speed until thick and light — about 3-5 minutes.
  3. Fold in the canned pumpkin puree and vanilla extract.
  4. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.
  5. Add the dry mixture into the pumpkin mix gradually, folding gently.
  6. Pour the batter into the prepared jelly roll pan evenly.
  7. Bake for 13-15 minutes or until cake springs back when lightly pressed.
  8. Invert the cake onto a clean kitchen towel dusted with powdered sugar and peel off parchment paper.
  9. Roll the cake up in the towel starting from the short end and cool for 30-40 minutes.
  10. Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth for the filling.
  11. Unroll the cooled cake and spread the cream cheese filling over the surface.
  12. Roll the cake back up without the towel and wrap in plastic wrap; chill in the fridge for at least an hour.
  13. Slice and serve dusted with powdered sugar.

Notes

Serve with cinnamon, whipped cream, or toasted nuts for added flavor.

Nutrition

Keywords: pumpkin roll, fall dessert, Thanksgiving dessert, pumpkin cake

Find it online: https://platefulkitchen.com/pumpkin-roll/