Irresistible Cream Cheese Pumpkin Roll Recipe

Ingredients

• 0.75 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup white sugar
• 3 large eggs
• 0.67 cup pumpkin puree
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 0.25 cup unsalted butter, softened
• 1 tablespoon pumpkin puree
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a 10x15 inch jelly roll pan by greasing it and lining it with parchment paper for easy removal.
2. Prepare the pumpkin cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, nutmeg, and salt.
3. In a large bowl, beat the sugar and eggs with an electric mixer until light and fluffy. Mix in the pumpkin puree until combined. Gradually add the flour mixture, mixing until just combined. Pour the batter evenly into the prepared jelly roll pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 15 minutes. Remove the pan from the oven and let the cake cool for 10 minutes.
5. Gently turn the cake out onto a clean kitchen towel. Carefully peel off and discard the parchment paper. Starting from the short end, roll the cake and towel together into a log shape. Allow it to cool completely for about 30 minutes to set the shape.
6. Prepare the cream cheese filling while the cake cools: In a mixing bowl, beat together the cream cheese, powdered sugar, butter, pumpkin puree, and vanilla extract until the mixture is smooth and creamy.
7. Lay out a large piece of plastic wrap on your work surface. Carefully unroll the cooled pumpkin cake onto the plastic wrap.
8. Evenly spread the cream cheese filling over the surface of the cake. Gently re-roll the cake (without the towel), then wrap it tightly in the plastic wrap. Place the filled roll, seam-side down, on a plate. Refrigerate for a minimum of 2 hours to allow the filling to set completely.

Nutrition

• Calories: 308 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 33 g
• Sodium Content: 325 mg
• Protein Content: 5 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g