Description
A classic pumpkin roll filled with creamy cream cheese frosting, perfect for autumn celebrations.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 cup chopped walnuts (optional)
- For the filling:
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch jelly roll pan; line with parchment paper.
- In a mixing bowl, beat eggs for 5 minutes. Gradually add sugar, pumpkin, and lemon juice.
- In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Fold dry ingredients into the egg mixture. Spread batter evenly into prepared pan.
- Sprinkle with walnuts if desired. Bake for 15 minutes or until cake springs back when lightly touched.
- Turn cake onto a clean towel dusted with powdered sugar. Peel off paper and roll cake up in the towel to cool.
- For the filling: Beat cream cheese, powdered sugar, butter, and vanilla in a bowl until smooth.
- Unroll cake; spread filling evenly over cake. Roll up again and chill before serving.
Notes
Roll the cake while it’s still warm to prevent cracking. Store in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 207
- Sugar: 21g
- Fat: 9g
- Carbohydrates: 28g
- Protein: 3g