Description
Description A delightful autumn treat featuring tender pumpkin cake rolled with a creamy cream cheese filling, perfect for gatherings and sweet indulgence.
Ingredients
- 1 cup canned pumpkin
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/4 cup chopped nuts (optional)
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Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, combine the pumpkin, eggs, sugar, and vanilla extract until smooth.
- In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually mix into the pumpkin mixture.
- Pour the batter into the jelly roll pan, spreading it evenly.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Dust a clean kitchen towel with powdered sugar. Remove the cake from the oven and turn it onto the towel, peeling off the parchment paper.
- Roll the cake up from one short end while warm and let it cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Once cooled, unroll the cake, spread the cream cheese filling, and roll it back up.
- Chill in the refrigerator for 30 minutes before slicing and serving.
Notes
- Notes
- Make sure your cream cheese is softened for a smooth filling. Roll the cake while it’s warm to prevent cracking.