Description
Indulge in the flavors of fall with this Thanksgiving Pumpkin Roll Cake, a perfect blend of soft pumpkin cake and creamy filling that will leave your guests craving more. With its beautiful presentation and nostalgic taste, this dessert is sure to become a holiday favorite. Easy to make and versatile enough for any occasion, it promises to bring joy and warmth to your festive gatherings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 large eggs
- 1 cup powdered sugar (for filling)
- 8 oz cream cheese (softened)
Instructions
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, mix pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, baking powder, and flour until smooth.
- Spread the batter evenly in the prepared pan and bake for about 15 minutes or until springy to touch.
- Dust a kitchen towel with powdered sugar; invert the cake onto it and roll it up gently. Let cool slightly.
- Beat cream cheese with powdered sugar until fluffy; add vanilla if desired.
- Unroll the cooled cake, spread the filling evenly, and re-roll without the towel. Wrap in plastic wrap and chill for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg