Ingredients for Pumpkin Roll With Cream Cheese
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Clove
- Cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- Canned Pumpkin
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
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How to Make Pumpkin Roll With Cream Cheese
- Preheat oven to 375°F (190°C). Grease and flour a 15x10 inch baking sheet. Line with parchment paper, leaving an overhang on the long sides to help with rolling.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat together the eggs and sugar until thick and pale. Beat in the pumpkin puree, then gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter onto the prepared baking sheet and spread evenly.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately sprinkle the cake with powdered sugar. Carefully loosen the edges of the cake from the pan.
- Using the parchment paper overhang, gently lift the cake and place it on a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and roll the cake tightly in the towel. Let cool completely.
- While the cake cools, prepare the frosting: In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the cooled cake and spread the cream cheese frosting evenly over the surface.
- Reroll the cake and refrigerate for at least 1 hour to allow the frosting to set.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
132g
Fat
46g
Carbs
13g
