Description
A cozy and sweet pumpkin roll cake perfect for fall, filled with creamy frosting and featuring a delightful swirl.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Powdered sugar for dusting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1–2 cups powdered sugar (for frosting, to taste)
Instructions
- Preheat the oven and prepare the pans with parchment paper.
- Whisk together eggs and granulated sugar until pale.
- Add in pumpkin puree and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, cinnamon, and nutmeg; mix gently into the wet ingredients.
- Spread the batter thinly onto prepared pans.
- Bake until the cake springs back when poked.
- Immediately roll the cake in a towel dusted with powdered sugar while warm.
- Cool completely, then unroll and spread with cream cheese frosting.
- Roll the cake back up and dust with additional powdered sugar if desired.
Notes
For the best results, make sure to roll the cake immediately after baking and let it cool completely before frosting. Variations can include mini chocolate chips or walnuts in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg