A savory, spiced pumpkin cake roll with sweet cream cheese filling is a holiday classic and pure delight with morning coffee.
Spiced Pumpkin Cake Roll
Ingredients
- 3 eggs, separated
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 ounces cream cheese
- 2 tablespoons butter, softened
- 1 cup confectioners sugar, plus extra for dusting
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Line a 15x10x1-inch baking pan with waxed paper or 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 ½ 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/pumpkin mixture.
- Combine the flour, baking soda, cinnamon and salt; gently fold into egg yolk/pumpkin mixture. Spread into prepared pan.
- Bake at 375°F 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 waxed 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 cream cheese filling evenly to within ½ inch of edges. Roll up again.
- Cover and freeze until firm.
- Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners sugar before serving.NOTES
Notes
Dust the cake with powdered sugar . . . or top with cream cheese frosting and crushed almonds for a more festive touch.
The cake can be frozen for up to 3 months, so you can make it well beforehand.
Serving size: 1 slice ♥ Calories: 246
NUTRITION
Calories: 246kcal | Carbohydrates: 32.3g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 6.9g | Cholesterol: 80mg | Sodium: 287mg | Potassium: 90mg | Fiber: 0.8g | Sugar: 23.7g | Calcium: 33mg | Iron: 1mg
Recipe DisclosurePhoto: vm2002.
Similar posts you might like
Vermont Maple Pumpkin Pie
Topped with Cool Whip, maple syrup, and chopped walnuts, this scrumptious c...
Topped with Cool Whip, maple syrup, and chopped walnuts, this scrumptious c...
Awesome Autumn Entries
Ring the bells. Let the leaves begin to fall. Autumn is officially here. Wh...
Ring the bells. Let the leaves begin to fall. Autumn is officially here. Wh...
Everything's Coming Up Pumpkin
Craving pumpkin? From classic favorites to creative new recipes, you'll fin...
Craving pumpkin? From classic favorites to creative new recipes, you'll fin...
Creamy Pumpkin Cheesecake
It could be the pinch of brandy that makes this creamy pumpkin cheesecake s...
It could be the pinch of brandy that makes this creamy pumpkin cheesecake s...
