Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until fluffy. Mix in pumpkin and vanilla. Gradually add the flour mixture to the pumpkin mixture.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes or until the cake springs back when lightly touched.
- Remove from the oven and let cool in the pan for a few minutes. Then, turn it out onto a powdered sugar dusted kitchen towel.
- Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese filling over the top. Roll it back up without the towel.
- Chill in the refrigerator for at least an hour, then slice and serve.
Notes
Make sure to use softened cream cheese for the filling. Be gentle when rolling the cake to avoid cracking. Let the cake cool completely before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg