Description
Pumpkin roll cake with cream cheese frosting is a delightful autumn-inspired dessert that combines moist pumpkin spice cake with luscious frosting, perfect for any festive occasion or cozy afternoon treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly spray with nonstick cooking spray.
- In a large bowl, whisk together the canned pumpkin puree, sugar, eggs, flour, baking powder, cinnamon, and salt until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let cool slightly in the pan. Carefully flip it onto a clean kitchen towel sprinkled with powdered sugar. Remove parchment paper and gently roll up from one short side using the towel.
- While your cake cools completely, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract until you achieve a smooth frosting consistency.
- Unroll your cooled cake carefully; spread an even layer of cream cheese frosting over it. Roll it back up without the towel this time! Wrap in plastic wrap and refrigerate for at least an hour before slicing.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Store leftovers in an airtight container in the fridge for up to five days. For added texture, consider mixing in chopped nuts into the frosting or sprinkling them on top before serving.