Description
A comforting Pumpkin Roll Cake filled with creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 1 package cream cheese (8 oz)
- 1/4 cup butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10 inch baking pan and line it with parchment paper.
- Combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix well until everything is combined.
- Whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt in another bowl. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Spread the batter evenly in the prepared pan, allowing it to fill every corner.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes.
- Prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese frosting evenly over the cooled cake.
- Roll the cake into a log using the parchment paper, starting from one short side.
- Chill in the refrigerator for at least 30 minutes before slicing and serving.
Notes
Make-ahead by baking a day in advance and storing in the fridge. Use a serrated knife for neat slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg