Ingredients
Scale
- For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- For Dusting:
- Powdered sugar (for dusting the towel)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale. Mix in the pumpkin and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake the Cake:
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when touched.
- Roll the Cake:
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely, seam side down.
- Prepare the Filling:
- In a medium bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Assemble the Roll:
- Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake.
- Roll the cake back up (without the towel) and place it seam side down on a serving platter.
- Chill and Serve:
- Refrigerate the pumpkin roll for at least 1 hour to set the filling. Before serving, dust with additional powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 39g
- Protein: 3g