Ingredients
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2/3 cup pumpkin puree
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract (for filling)
Instructions
1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease it.
2. Whisk flour, baking powder, baking soda, salt, and spices together.
3. Beat eggs and sugar until thick, then add pumpkin and vanilla.
4. Fold in dry ingredients gently until smooth.
5. Spread batter evenly in pan and bake for 13–15 minutes.
6. Turn cake onto a towel dusted with powdered sugar; roll while warm and cool completely.
7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Unroll cooled cake, spread filling evenly, roll up again, and chill before slicing.
Notes
Roll the cake while warm to avoid cracks.
Store in the fridge up to 5 days or freeze for 2 months.
Add chopped nuts or a pinch of cloves for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg