Pumpkin Roll with Cream Cheese Frosting
This Pumpkin Roll with Cream Cheese Frosting is a delightful dessert that captures the flavors of fall with a soft, moist cake filled with sweet, creamy frosting.
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 cups pumpkin puree
For the frosting
- 1/2 cup powdered sugar
- 8 oz cream cheese Room temperature for easier mixing
- 1/4 cup butter Room temperature for easier mixing
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, and then grease the paper.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the eggs and sugar until the mix is light and fluffy. Stir in the pumpkin puree.
- Gradually add the flour mixture into the pumpkin mix, stirring until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Remove from the oven and let it cool for a few minutes. Invert it onto a clean towel sprinkled with powdered sugar.
- Roll the cake with the towel and let it cool completely.
Frosting
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the frosting on top, and then roll it back up.
- Chill in the refrigerator for at least an hour before slicing.
Notes
Ensure you whip the eggs and sugar well to get a light, airy texture. Don’t skip the step of cooling the cake in a towel as it helps maintain its shape when rolling. Use room temperature cream cheese for the frosting to make it easier to mix and get rid of lumps.