Pumpkin Roll Cake
This Pumpkin roll with cream cheese filling is a sweet and savory pumpkin cake that is a fun dessdert for the fall and holiday season, adapted from Taste of Home.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 People
for the cake
- 3 eggs separated
- 1 cup sugar divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
for the filling
- 1 package 8 ounces cream cheese, softened
- 2 tablespoons butter softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- Additional confectioners' sugar optional
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.
Calories: 179kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2236IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg