Description
Make a delicious classic pumpkin roll with this easy recipe.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 15×10 inch jelly roll pan.
- In a large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree and lemon juice.
- In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll up cake in towel and let cool completely.
- For the filling, beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract until light and fluffy.
- Unroll cake and spread filling evenly over the surface.
- Reroll cake tightly and wrap in plastic wrap. Refrigerate for at least 2 hours before serving.
- Slice and serve.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- Make sure the cake is completely cool before unrolling and filling.
- Refrigerate the pumpkin roll for at least 2 hours to allow the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg