Pumpkin Roll
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Pumpkin Roll
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This classic Pumpkin Roll is an easy, rich cake made with pumpkin puree and filled with cream cheese frosting that can be served for breakfast or dessert.
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Ingredients
- 3 large eggs , beaten
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 2/3 cup pumpkin puree
- 3/4 cup flour
- 1 teaspoon baking soda
- 2 tablespoons unsalted butter , softened
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees.
- Line a 15 inch by 10 inch baking pan with parchment paper and grease well.
- Stand mixer on medium speed, mix together the eggs, sugar, cinnamon, and pumpkin until creamy.
- In a separate bowl, sift together flour and baking soda.
- Mix flour mixture into pumpkin mixture on low speed until just combined.
- Pour mixture evenly into prepared baking pan.
- Bake 15 to 25 minutes.
- While the cake is still warm, roll the parchment paper into a roll and let cool in the roll shape.
- In a medium bowl, mix the butter, cream cheese, powdered sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling.
- Roll up again without parchment paper. Wrap with plastic wrap and refrigerate at least 2 hours.
- Dust top with powdered sugar and cut into slices.
Nutrition Information
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Calories
234kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
67mg
(22%)
Sodium
185mg
(8%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
2490IU
(50%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 185mg | 8% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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