Description
A delightful dessert that captures the essence of fall with moist pumpkin cake and creamy filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped (optional)
- Powdered sugar for dusting
Instructions
- Mix pumpkin puree, granulated sugar, and eggs until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the pumpkin mixture, stirring gently.
- Pour batter into a prepared jelly roll pan and bake for 13-15 minutes.
- Dust a clean kitchen towel with powdered sugar and invert the cake onto it.
- Roll the cake with the towel inside and let it cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth; fold in walnuts if using.
- Unroll the cooled cake, spread the cream cheese filling, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least one hour before serving.
Notes
- Avoid overmixing the batter to keep the cake light.
- Dust the towel with powdered sugar to prevent sticking.
- Roll the cake while it’s still warm to avoid cracking.
- Chill the rolled cake to help it hold its shape.
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: 50mg
Keywords: Pumpkin Roll Cake, Cream Cheese Filling, Fall Dessert, Pumpkin Dessert