Pumpkin Roll
Ingredients
The cake
-
¾
cup
all-purpose flour
-
½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1¼
tsp
ground cinnamon
-
¼
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
¼
tsp
ground cloves
-
3
large
eggs
-
1
cup
granulated sugar
-
⅔
cup
canned pumpkin
-
½
tsp
vanilla extract
The filling
-
1
pkg.
cream cheese
-
1
cup
powdered sugar
-
6
Tbsp
unsalted butter
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 375°F and prepare a jelly roll pan with non-stick spray and parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, blend the sugar and eggs until creamy, then mix in the pumpkin and vanilla.
- Fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for about 13-15 minutes.
- Once baked, roll the cake using the parchment paper and let it cool completely on a wire rack.
- Prepare the cream cheese filling by beating together cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake, spread the filling over it, and re-roll the cake carefully.
- Chill the rolled cake for at least 1 hour before slicing and serving.
Nutrition Facts (estimated)
Servings
10
Calories
331
Total fat
16g
Total carbohydrates
42g
Total protein
4g
Sodium
221mg
Cholesterol
107mg
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