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+ servings
Pumpkin Roll on plate

Pumpkin Roll Cake

Hollie Schultz
A deliciously, soft pumpkin cake rolled up around a cream cheese filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 235 kcal

Ingredients
  

Pumpkin Cake Roll

  • 2/3 cup pumpkin puree
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger

Pumpkin Roll Filling

  • 8 oz cream cheese
  • 2 tbsp butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla

Instructions
 

Pumpkin Cake

  • Preheat oven to 190 degrees. Prepare a 9x13 pan by lining it with parchment paper. 
  • Cream the pumpkin, sugar, and eggs in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Gently mix in flour, baking soda, cinnamon, nutmeg, and ginger. Mix until all combined. 
  • Pour the dough into the prepared 9x13 pan. Bake in a preheated 190 degree oven for 15-20 minutes.
  • Remove the finished cake from the parchment onto a flat surface. Cover the cake with a towel and roll it together with a towel. Cool.

Pumpkin Roll Filling

  • Mix all the ingredients for the filling.
  • Carefully unwrap the roll, remove the towel. Apply the filling and gently roll it up again into a log. 
  • Place into the refrigerator for 2 hours.
  • Serve.
  • Store cake roll in the refrigerator.

Nutrition

Calories: 235kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 169mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 2490IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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