Description
A delightful dessert that captures the essence of autumn with warm spices and a luscious cream cheese filling.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk well.
- In another bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spread the batter evenly in the prepared jelly roll pan.
- Bake for 15-20 minutes or until the cake springs back when touched lightly.
- Remove the cake from the oven and cool in the pan on a wire rack for about 5 minutes.
- Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up starting from one end. Let it cool completely while rolled.
- For the filling, beat together the cream cheese, unsalted butter, and powdered sugar until smooth.
- Once the cake is cool, unroll it gently, spread the cream cheese filling evenly, and roll it up again without the towel. Chill for at least 1 hour before slicing.
Notes
Dust with powdered sugar before serving for a lovely presentation. For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg