Description
A sweet pumpkin sponge cake filled with rich cream cheese, perfect for the holidays.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
- In a large bowl, beat together the pumpkin puree, sugar, and eggs.
- In another bowl, mix the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes.
- Sprinkle powdered sugar on a clean kitchen towel, then turn the cake onto the towel and peel off the parchment paper.
- Roll the cake up in the towel and let it cool completely.
- In a bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel and refrigerate for at least an hour.
- Slice and serve as a delicious holiday treat!
Notes
Use a clean towel and sprinkle powdered sugar to stop the cake from sticking. Chill well after filling for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Roll, Fall Desserts, Holiday Treats