A delicious pumpkin roll cake filled with a creamy cream cheese filling, perfect for festive occasions.
Preparation time
20min
Cooking time
15min
Ingredients
10 Servings
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 60 grams butter
- 180 grams canned pumpkin
- 225 grams cream cheese
- 3 eggs
- 200 grams granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 240 grams powdered sugar
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper.
Step 2
In a large bowl, beat the eggs and granulated sugar until thick and light in color. Stir in the canned pumpkin.
Step 3
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add to the pumpkin mixture, mixing until well combined.
Step 4
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched.
Step 5
While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.
Step 6
When the cake is done, immediately loosen the edges and turn it out onto the prepared towel. Carefully remove the parchment paper. Starting with the narrow end, roll up the cake and towel together. Cool completely on a wire rack.
Step 7
For the filling, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until creamy.
Step 8
Once the cake is cool, carefully unroll it and spread the cream cheese mixture evenly over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate for at least one hour before serving.