Description
Learn how to make the perfect pumpkin roll with this detailed recipe that guides you through each step.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the eggs and sugar until thick and pale. Stir in the pumpkin and vanilla.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- Once baked, remove from the oven and let it cool for a few minutes before rolling it up in the parchment paper.
- While the cake cools, prepare the filling by beating together the cream cheese, butter, and powdered sugar until smooth.
- Unroll the cooled cake, spread the filling evenly, and then roll it back up without the parchment paper.
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour before slicing and serving.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- For a spicier flavor, add more cinnamon or nutmeg to the batter.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Roll Perfection