Description

This Pumpkin Roll is a delectable dessert that combines the flavors of pumpkin and cream cheese in a fluffy cake roll. It’s easy to make and perfect for gatherings, showcasing a lovely presentation that guests will adore.

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

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Instructions

Preheat the oven to 375 degrees Fahrenheit and line a 10 x 15 pan with parchment paper, spraying with non-stick spray.
In a large bowl, beat the eggs and mix in the sugar, pumpkin puree, and vanilla. Incorporate the flour, baking powder, and pumpkin pie spice, mixing until well blended.
Pour the batter into the prepared pan and spread it evenly.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and carefully roll it up with the parchment paper from one of the short ends. Roll it tightly and let it cool completely on the counter.
After the cake has cooled, make the filling by beating together the softened cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
Carefully unwrap the cooled cake, removing the parchment paper while being cautious not to tear the cake.
Spread the cream cheese filling evenly over the surface of the rolled cake, then roll the cake back up and cover it with saran wrap. Refrigerate until chilled.
Slice into pieces and serve.

Notes

Make sure the cake is completely cool before spreading the filling to prevent it from melting.
This recipe can be made ahead of time and kept in the refrigerator until ready to serve.
For added flavor, consider sprinkling some chopped nuts over the filling before rolling the cake back up.

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 18g
Sodium: 162mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 101mg