This pumpkin cream cheese roll is great for a Halloween or Thanksgiving dessert.
Ingredients
- all-purpose flour: 0.75 cup
- ground cinnamon: 2 tsp
- baking powder: 1 tsp
- ground ginger: 1 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- white sugar: 1 cup
- eggs: 3 piece
- pumpkin puree: 0.66667 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- confectioners' sugar: 1 cup
- unsalted butter: 0.25 cup (softened)
- pumpkin puree: 1 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
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Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
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Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin puree. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
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Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
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While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin puree, and vanilla in a mixing bowl until smooth.
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Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
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Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.
