Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (for filling)
Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line with parchment paper.
Step 2: Beat eggs and granulated sugar in a large bowl until thick and pale yellow. Stir in the pumpkin puree.
Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, 2 tsp cinnamon, ginger, cloves, and salt. Gently fold into the wet ingredients.
Step 4: Spread batter evenly into the prepared pan. Bake for 13-15 minutes or until the top springs back when touched.
Step 5: Immediately turn the cake out onto a cotton towel dusted with powdered sugar. Peel off the parchment paper.
Step 6: Roll up the cake and towel together from the narrow end. Let cool completely on a wire rack.
Step 7: Beat cream cheese, butter, powdered sugar, vanilla, and 1/2 tsp cinnamon until smooth.
Step 8: Carefully unroll the cooled cake. Spread the cream cheese mixture over the cake, then re-roll the cake. Wrap in plastic and chill for 1 hour before slicing.
Notes
Ensure the cake is still hot when you first roll it to prevent cracking. Use a thin kitchen towel without a heavy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: cinnamon pumpkin roll recipe, pumpkin roll, fall dessert, cream cheese filling, thanksgiving dessert
