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Irresistible 3-Step Pumpkin Roll Cake Masterpiece

Pumpkin Roll Cake
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A delicious and festive pumpkin roll cake filled with cream cheese frosting, perfect for fall gatherings.

Ingredients

Scale
  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for dusting)
  • 8 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for filling)

Instructions

  1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
  2. Beat eggs and granulated sugar until fluffy. Add pumpkin puree and lemon juice, mix well.
  3. In a separate bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually fold dry ingredients into wet ingredients. Spread batter evenly in the pan.
  5. Bake for 13-15 minutes until cake springs back when touched.
  6. Dust a clean kitchen towel with powdered sugar. Invert cake onto the towel, peel off parchment paper.
  7. Roll cake and towel together from the short end. Let cool completely.
  8. Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar.
  9. Unroll cake, spread filling evenly, then roll again without the towel.
  10. Chill for 1 hour before slicing. Dust with powdered sugar if desired.

Notes

  • Use fresh pumpkin puree for best flavor.
  • Chill filling before spreading to prevent oozing.
  • Roll the cake while warm to avoid cracking.
  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-roll-cake-recipe/