Description
Indulge in the ultimate autumn treat with this classic Pumpkin Roll. Featuring a delicate sponge cake rolled around a creamy pumpkin filling, this dessert is a perfect balance of spice and sweetness.
Ingredients
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 teaspoon vanilla extract
– Powdered sugar for dusting
Instructions
1. 1. Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
3. 3. In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Stir in the pumpkin puree and vanilla.
4. 4. Fold the dry ingredients into the wet ingredients until just combined.
5. 5. Spread the batter evenly into the prepared pan.
6. 6. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
7. 7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. 8. Starting from the short end, tightly roll up the cake in the towel. Allow to cool completely, about 1 hour.
9. 9. For the filling, beat the cream cheese and powdered sugar in a medium bowl until smooth. Stir in the pumpkin puree and vanilla.
10. 10. Unroll the cooled cake and spread the filling evenly over the surface. Reroll the cake without the towel.
11. 11. Dust the top of the Pumpkin Roll with powdered sugar before serving.
Notes
For best results, use full-fat cream cheese. You can also add a sprinkle of cinnamon or chopped pecans to the filling for extra flavor and texture.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American