Description
A delightful Pumpkin Roll Cake with Cream Cheese Filling that combines warm flavors of pumpkin and spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree: This can be canned or homemade.
- 1 cup all-purpose flour: Provides structure and helps the cake rise.
- 1 cup granulated sugar: Balances the spices and enhances pumpkin flavor.
- 4 large eggs: Adds richness and binds ingredients.
- 1 teaspoon baking powder: Helps the cake rise.
- 1 teaspoon baking soda: Works with the acidity of the pumpkin.
- 2 teaspoons ground cinnamon: A warm spice for fall flavors.
- 1 teaspoon ground nutmeg: Adds a nutty, aromatic quality.
- 1/2 teaspoon salt: Enhances overall flavor.
- 8 oz cream cheese, softened: The creamy filling.
- 1 cup powdered sugar: Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract: Adds depth of flavor.
- 1/2 cup walnuts, chopped (optional): For crunch.
- Powdered sugar for dusting: A finishing touch.
Instructions
- Combine pumpkin puree, granulated sugar, and eggs in a large mixing bowl and whisk until smooth.
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add dry ingredients to the pumpkin mixture and stir gently until just combined.
- Preheat oven to 375°F (190°C) and pour batter into a prepared jelly roll pan, spreading evenly.
- Bake for 13-15 minutes until the cake springs back when touched and a toothpick comes out clean.
- Dust a clean kitchen towel with powdered sugar, invert the cake onto it, and roll it up with the towel inside to cool.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth to make the filling.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Dust with powdered sugar before slicing and serving.
Notes
- Overmixing the batter can lead to a dense cake.
- Always dust the towel with powdered sugar to prevent sticking.
- Roll the cake while it’s still warm to maintain its shape.
- Use room temperature cream cheese for a smooth filling.
- Chill the cake for at least an hour for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Roll Cake, Cream Cheese Filling, Fall Dessert, Holiday Baking