Description
A moist and tender pumpkin cake rolled with a sweet cream cheese frosting, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper and grease parchment paper.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
- In a large bowl, beat eggs and granulated sugar until pale and fluffy. Beat in pumpkin puree, vegetable oil, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one short end, carefully roll up the cake and towel together. Let it cool completely on a wire rack.
- In a medium bowl, beat cream cheese and softened butter until smooth. Gradually beat in powdered sugar and 1 teaspoon vanilla extract until well combined and fluffy.
- Gently unroll the cooled cake. Spread the cream cheese frosting evenly over the cake.
- Carefully re-roll the cake, without the towel. Wrap in plastic wrap and chill for at least 1 hour before slicing and serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Ensure cream cheese and butter are at room temperature for the frosting.
- For best results, chill the rolled cake before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg