Pumpkin Roll
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5.0
24 reviews
Excellent
Pumpkin Roll
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This classic Pumpkin Roll, with its delicate pumpkin cake and fluffy cream cheese filling, is sure to be a fall favorite in your family!
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Ingredients
Pumpkin Roll
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups sugar
- 1 1/2 cups pumpkin
Cream Cheese Filling
- 16 ounces cream cheese softened (two 8 ounce blocks of cream cheese)
- 1/2 cup butter softened
- 3 cup powdered sugar
- 2 teaspoon vanilla
Instructions
- Preheat oven to 375. Spray two jelly roll pans with cooking spray then line with wax paper. Dust two thin kitchen towels with powdered sugar. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl then set aside.
- In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture.
- Spread the batter evenly into the two jelly roll pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
- Turn the cakes onto the powdered sugar towels and peel off the wax paper. Sprinkle the top with more powdered sugar then cover with plastic wrap and cool completely.*Optional: To help with shaping and to prevent cracking, you can place a new piece of parchment paper on top of the cake once its turned out and roll it up. Let the rolled cake cool completely.
For the Cream Cheese Filling:
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar.
- When the cake is cool, remove plastic wrap. Spread cream cheese filling evenly over cakes.
- Tightly, but carefully, roll the cake up. Gently transfer to a sheet of plastic wrap and cover the cake completely. Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge.
Notes
- How to Roll a Pumpkin Roll
- Once the cake is cooled, spread the cream cheese filling in an even layer over one side of the cake.
- Tightly, but carefully, roll the cake up.
- Gently transfer to a sheet of plastic wrap and cover the cake completely.
- Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
79g
(26%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
152mg
(51%)
Sodium
405mg
(17%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
2114IU
(42%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 122 Rolls - 6 per roll
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 152mg | 51% |
| Sodium | 405mg | 17% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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