Ingredients for Best Pumpkin Roll Ever
- 1 ½ cups granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Ground Ginger
- 4 large eggs
- Canned Solid Pack Pumpkin
- 2 tablespoons powdered sugar, plus more for dusting
- 8 ounces cream cheese, softened
- Unsalted Butter
- Vanilla Extract
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How to Make Best Pumpkin Roll Ever
- Preheat oven to 375°F (190°C).
- Grease and flour a 13x9x1-inch jelly roll pan. Line the bottom with parchment paper, leaving an overhang on the long sides for easy rolling.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together eggs and pumpkin puree.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the sugared towel, peeling off the parchment paper gently.
- Starting from the short end, carefully roll the cake up in the towel, jelly-roll style. Let cool completely.
- While the cake is cooling, prepare the cream cheese filling: In a medium bowl, beat together softened cream cheese, butter, and 1 cup powdered sugar until smooth and creamy. Stir in vanilla extract.
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
- Using the towel, tightly roll up the cake again, seam-side down. Place on a serving platter.
- Trim the ends of the roll and dust generously with powdered sugar.
- Cut into 1-inch thick slices and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
138g
Fat
31g
Carbs
14g
