Description
This pumpkin roll is a delicious dessert filled with a creamy cheesecake filling, perfect for fall celebrations.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 8 oz Cream Cheese
- 1 cup Granulated Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 cup All-purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Powdered Sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. Grease the parchment lightly to ensure easy removal later.
- In a large bowl, beat together the eggs and granulated sugar until thick and pale. This usually takes about 2-3 minutes.
- Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the pumpkin mixture, mixing until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan gently on the counter to remove air bubbles.
- Bake in the preheated oven for about 12-15 minutes or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
- Immediately after removing it from the oven, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from one end, roll the cake up with the towel inside. Let it cool completely in this rolled shape.
- While the cake cools, beat the cream cheese until smooth. Add in powdered sugar, vanilla extract, and a pinch of salt. Mix until fluffy.
- Once the cake is completely cool, carefully unroll it from the towel. Spread the cheesecake filling evenly over the cake.
- Starting from the same end, gently roll the cake back into its original shape, this time with the filling inside. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
- Once set, slice the roll into pieces and serve with an extra dusting of powdered sugar on top if desired.
Notes
- Make sure the cake is completely cool before filling to prevent the filling from melting.
- Can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg