Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3 large eggs
- 1 cup powdered sugar (for filling)
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, mix sugar and eggs until fluffy; blend in pumpkin and vanilla extract.
- Gradually fold dry ingredients into wet mixture without overmixing.
- Spread batter evenly in the prepared pan; bake for 13-15 minutes until springy to touch.
- Immediately invert the cake onto a powdered sugar-dusted towel and roll it up tightly while warm.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread filling evenly; re-roll without the towel and chill for an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg