Pumpkin Roll
This pumpkin roll is a moist pumpkin sheet cake filled with a decadent cream cheese filling rolled into a spiral. It's a great dessert for fall, Thanksgiving, and Christmas!
Servings: 14 servings
Calories: 294kcal
Ingredients
- 1/4 cup confectioner’s sugar to sprinkle on towel
- 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 Pumpkin puree not pumpkin pie filling
- 1 cup walnuts chopped (optional)
- 8 ounces cream cheese 1 block, room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- Confectioners sugar optional for decoration
Instructions
- Preheat oven to 375° F. Spray a 15 x 10-inch jelly-roll pan with cooking spray and line with wax paper. Spray the wax paper too.
- Lay out a thin kitchen towel and sprinkle with 1/4 cup powdered sugar. Set aside for after the cake is baked.1/4 cup confectioner’s sugar
- In small mixing bowl combine flour, baking powder, baking soda, cinnamon, cloves and salt.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
- In bowl of electric mixer beat eggs and granulated sugar until combined. Mix in pumpkin. Stir in flour mixture.3 large eggs, 1 cup granulated sugar, 2/3 cup Pumpkin puree
- Spread evenly into prepared pan. Sprinkle with walnuts, if using.1 cup walnuts
- Bake for 13 to 15 minutes or until top of cake springs back when touched. (if using a dark pan, check at 11 minutes) Immediately loosen cake and turn out onto prepared towel. Carefully peel off wax paper.
- Gently roll up cake with the towel, starting at the narrow side. Let cool on wire rack.
- In bowl of electric mixer, beat cream cheese, 1 cup confectioner’s sugar, butter, and vanilla until smooth and creamy.8 ounces cream cheese, 1 cup powdered sugar, 6 tablespoons butter, 1 teaspoon vanilla extract
- Carefully unroll pumpkin cake. Spread cream cheese mixture over entire cake and reroll so it forms a cylinder. Wrap rolled cake in plastic wrap and refrigerate at least one hour.
- Unwrap cake and place on serving plate, then sprinkle with confectioner’s sugar.Confectioners sugar
- Slice and serve.
Notes
Be sure to use plenty of powdered sugar on the towel before rolling - this helps prevent the cake from sticking to the towel.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 185mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2236IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg