Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- Powdered sugar for dusting
- 8 oz cream cheese, softened
Instructions
- Preheat your oven and line a rimmed baking pan with parchment paper.
- In a bowl, whip eggs and sugar until light and fluffy.
- Mix in pumpkin puree and dry ingredients until just combined.
- Pour the batter into the prepared baking pan and tap to remove air bubbles.
- Bake for 13-15 minutes.
- Turn the baked cake onto a powdered sugar-dusted towel immediately.
- Roll the cake gently in the towel while it’s still hot and let it cool.
- Once cooled, unroll the cake and spread the cream cheese filling evenly.
- Roll the cake back up without the towel and refrigerate to set.
Notes
Make sure to use real pumpkin puree for the best flavor. Chill the roll before slicing for clean cuts, and feel free to get creative with fillings and mix-ins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg