Pumpkin Roll Ii
Indulge in the irresistible flavors of autumn with this delectable Pumpkin Roll II recipe—a show-stopping dessert that combines the spiced warmth of pumpkin with a luscious cream cheese filling. Crafted with cozy ingredients like cinnamon, nutmeg, and velvety canned pumpkin purée, this light and airy cake bakes to perfection in just 15 minutes. Rolled up in a beautiful spiral and generously filled with a smooth, buttery cream cheese mixture, it's as visually stunning as it is delicious. Ideal for holiday gatherings or seasonal celebrations, this pumpkin roll is easy to make yet impressively elegant. A dusting of powdered sugar adds the perfect finishing touch before serving slices of this crowd-pleaser, sure to delight every pumpkin lover at your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.67 cup Canned pumpkin purée
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for rolling and dusting)
- 8 ounces Cream cheese, softened
- 5 tablespoons Unsalted butter, softened
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper as well.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 2 minutes. Mix in the pumpkin purée and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Spread the batter evenly into the prepared jelly roll pan, using a spatula to smooth the top. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by generously sprinkling it with powdered sugar. This will prevent the cake from sticking.
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a spiral. Allow it to cool completely on a wire rack.
While the cake cools, make the cream cheese filling. In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake has cooled, carefully unroll it. Spread an even layer of the cream cheese filling over the surface of the cake, leaving a small border around the edges.
Gently reroll the cake, this time without the towel, into a tight spiral. Wrap the pumpkin roll in plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Before serving, dust the pumpkin roll with powdered sugar and slice into even pieces. Enjoy!
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 464.6 g | 169% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 368.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 442 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
