Pumpkin Roll with Cream Cheese Frosting
This moist and flavorful pumpkin roll is a delightful dessert for the autumn season. The tender cake, rolled with a creamy cream cheese frosting, is both elegant and delicious. Perfect for holidays or any special occasion.
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Ingredients:
For the Pumpkin Cake:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup |
| Baking powder | 1/2 teaspoon |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Large eggs | 3 |
| Granulated sugar | 1 cup |
| Canned pumpkin puree | 2/3 cup |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | For dusting |
For the Cream Cheese Frosting:
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| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 ounces |
| Powdered sugar, sifted | 1 cup |
| Unsalted butter, softened | 1/4 cup |
| Vanilla extract | 1 teaspoon |
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease with non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In a large bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree and vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake the Cake: Pour batter into prepared pan and bake for 13-15 minutes or until a toothpick inserted comes out clean.
- Roll the Cake: Immediately turn cake out onto a clean, powdered sugar-dusted towel. Peel off parchment and roll up in the towel. Let cool completely.
- Make the Frosting: Beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Roll: Unroll cooled cake, spread with frosting, and re-roll without the towel.
- Chill and Serve: Refrigerate for at least 1 hour. Dust with powdered sugar before slicing.
