Pumpkin Roll with Cream Cheese Filling
Ingredients
The Cake
-
1
cup
granulated sugar
-
¾
cup
all-purpose flour
-
½
teaspoon
salt
-
1
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
3
large
eggs
-
⅔
cup
canned pumpkin puree
-
½
cup
chopped walnuts
The Filling
-
8
ounces
cream cheese
-
1
tablespoon
salted butter
-
1
teaspoon
vanilla
-
1
cup
powdered sugar
-
to taste
cup
additional powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 15- by 10-inch jelly roll pan, lining it with parchment paper.
- In a large bowl, combine sugar, flour, salt, baking soda, cinnamon, eggs, and pumpkin until just mixed.
- Spread the batter evenly in the pan and sprinkle with walnuts if desired. Bake for 14-15 minutes.
- Dust a kitchen towel with powdered sugar and turn the baked cake onto it, peeling off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- While cooling, mix cream cheese, butter, vanilla, and powdered sugar until light and creamy.
- Once cooled, unroll the cake and spread the filling evenly over it. Roll it back up without the towel.
- Refrigerate for at least an hour, then dust with powdered sugar before slicing.
Nutrition Facts (estimated)
Servings
14 slices
Calories
194
Total fat
7g
Total carbohydrates
30g
Total protein
3g
Sodium
235mg
Cholesterol
55mg
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