Pumpkin Roll with Cream Cheese Frosting
User Reviews
5.0
24 reviews
Excellent
Pumpkin Roll with Cream Cheese Frosting
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Pumpkin Roll is light, airy, and creamy, loaded with warm fall flavors and spices, and filled with a delicious cream cheese frosting.
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Ingredients
Pumpkin Roll Cake:
- 1/4 cup powdered sugar to sprinkle on the towel
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup brown sugar optional - use white if you don't have it on hand
- 2/3 cup pure pumpkin puree NOT pumpkin pie filling
Cream cheese frosting:
- 1 cup walnuts chopped - optional, also pecans can be used
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Decoration:
- powdered sugar
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Instructions
- Preheat oven to 375 degrees F.
- Grease a 15 x 10-inch jelly-roll pan and line it with wax paper. Lightly grease and flour paper.
- Lay a cotton kitchen towel on the counter and sprinkle it with a thin layer of 1/4 cup powdered sugar, or more if needed.
- In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl using an electric mixer, beat the eggs and sugar until thick and foamy.
- Beat in the pumpkin puree.
- Stir in the flour mixture into the egg mixture using a spatula, do NOT over mix.
- Spread the batter evenly onto the prepared pan. Sprinkle with finely chopped nuts on top if using.
Bake:
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
- Remove the pan from the oven and immediately loosen and turn the cake onto the prepared towel.
- Carefully peel off the wax paper and roll up the cake and towel together, starting with a narrow end. Cool on wire rack.
Filling:
- In a large bowl, using an electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth.
- If the frosting is too thin, add more powdered sugar, a little at a time.
- Once the cake has cooled to room temperature, carefully unroll it.
- Spread the cream cheese mixture over the cake and reroll it back.
- Wrap the dessert in plastic wrap and refrigerate it for at least 1-2 hours.
- Sprinkle with powdered sugar before serving.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
304mg
(13%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
2967IU
(59%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 304mg | 13% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 2967IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 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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