Ingredients for Pumpkin Roll Cake
- Eggs
- Pumpkin
- Salt
- Ginger
- Nutmeg
- Cinnamon
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup chopped pecans or walnuts
- Sugar
- Lemon Juice
- Cream Cheese
- Powdered Sugar
- Butter
- Vanilla
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How to Make Pumpkin Roll Cake
- Preheat oven to 375°F (190°C). Grease and flour a 18x10 inch jelly roll pan.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped pecans or walnuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
- Gently peel off the baking paper.
- Starting from the short end, tightly roll the cake and the towel together. Let it cool completely.
- **Prepare the Filling:** In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Reroll the cake and chill in the refrigerator for at least 30 minutes before slicing and serving.
- Slice and enjoy! This Pumpkin Roll Cake freezes well for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
1309g
Fat
406g
Carbs
147g
