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Pumpkin Roll

Delicious Pumpkin Roll with Cream Cheese Filling
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This classic Pumpkin Roll is a moist and delicious treat perfect for fall gatherings. A spiced pumpkin cake is filled with a creamy, sweet filling and rolled into a beautiful dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 cup chopped walnuts, optional

Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides; grease and flour the parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a large bowl, beat eggs and sugar until light and fluffy. Beat in the pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in walnuts, if desired.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  8. When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from one short end, roll the cake up tightly in the towel. Let cool completely.
  10. While the cake cools, prepare the cream cheese filling. In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
  11. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
  12. Reroll the cake tightly, without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
  13. Before serving, dust with powdered sugar, if desired.
  14. Slice and serve.

Notes

For a festive touch, sprinkle chopped pecans on top of the filling before rolling the cake.

Find it online: https://busymomsimplenutrition.com/pumpkin-roll/