Description
A delightful Pumpkin Roll Cake with a luscious cream cheese frosting, perfect for fall gatherings and family feasts.
Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup all-purpose flour
- 8 oz cream cheese
- 2 cups powdered sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10 inch jellyroll pan and line it with parchment paper.
- Combine pumpkin, sugar, oil, eggs, and vanilla in a large bowl. Mix well until creamy.
- Mix the flour, baking powder, baking soda, salt, cinnamon, and cloves in another bowl. Gradually add this dry mixture to the wet ingredients, stirring until combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes or until the cake is set and springs back when touched.
- Prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
- Turn the baked cake out onto the prepared towel immediately. Remove the parchment paper and roll the cake up from the short side in the towel. Allow it to cool for at least 30 minutes.
- Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth for the frosting.
- Unroll the cooled cake and spread the frosting over the surface evenly.
- Roll it back up tightly, cover with plastic wrap, and refrigerate for at least an hour before slicing and serving.
Notes
You can customize the cake by adding nuts, spices, chocolate, or citrus zest to the batter or frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 29g
- Sodium: 164mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg