Description

Pumpkin Roll with Cream Cheese Filling is a delightful autumn dessert that combines fluffy pumpkin cake with a rich, creamy filling. Perfect for holiday gatherings or cozy nights in, this roll is sure to impress your family and friends. With warm spices and a velvety texture, each slice offers a comforting taste of fall.

Ingredients

Scale

1 cup canned pumpkin puree
1 cup all-purpose flour
1 cup granulated sugar
3 large eggs
1 tsp baking powder
2 tsp ground cinnamon
½ tsp nutmeg
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
In a bowl, mix pumpkin puree, sugar, eggs, cinnamon, nutmeg, baking powder, and flour until smooth.
Pour batter into the pan and bake for 15-20 minutes until a toothpick comes out clean.
Immediately invert onto a powdered-sugar-dusted towel, peel off parchment, and roll the cake in the towel while warm. Let cool completely.
Beat cream cheese with powdered sugar and vanilla until smooth.
Unroll the cooled cake, spread with cream cheese filling, roll back up (without the towel), wrap in plastic wrap, and refrigerate for at least one hour before slicing.

Nutrition

Serving Size: 1 slice (70g)
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: For best results, use room temperature ingredients for easier mixing. Adjust spices to your taste; add more cinnamon or nutmeg if desired. You can substitute Greek yogurt for cream cheese for a lighter filling.