Ingredients
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
For the Filling:
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Optional Toppings:
Powdered sugar for dusting
Chopped pecans or candied ginger
Instructions
1. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla.
4. Fold dry ingredients into the wet mixture until combined.
5. Spread the batter evenly into the prepared pan and bake for 13–15 minutes or until the top springs back.
6. Immediately roll the warm cake (parchment and all) into a spiral and let it cool completely.
7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Unroll cooled cake, spread the filling evenly, and re-roll carefully.
9. Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
10. Dust with powdered sugar, slice, and serve.
Notes
Roll the cake while it’s warm to prevent cracks.
Add maple extract to the filling for a deeper fall flavor.
Can be frozen for up to 2 months, thaw overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg