Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup powdered sugar (for the towel and filling)
8 oz cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an inch of overhang on the sides.
Step 2: In a large bowl, beat eggs and sugar for about 5 minutes until thick. Incorporate the pumpkin and lemon juice. Separately, whisk flour, baking powder, and spices, then fold into the pumpkin mixture.
Step 3: Spread the batter into the pan and bake for 13-15 minutes until the top of the cake springs back when touched.
Step 4: Invert the hot cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll the cake up with the towel. Let cool completely on a wire rack.
Step 5: Beat cream cheese, butter, vanilla, and the remaining powdered sugar until smooth. Unroll the cooled cake, spread the filling, and re-roll. Wrap in plastic and chill for at least 1 hour before serving.
Notes
Ensure the cream cheese is truly at room temperature to avoid lumps in your pumpkin roll with cream cheese filling recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 310 kcal
- Sugar: 32g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pumpkin roll, cream cheese filling, holiday dessert, autumn baking, pumpkin cake
