Description
A classic pumpkin roll with a cream cheese filling, perfect for any fall gathering or holiday celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 15×10 inch jelly roll pan. Line with parchment paper, then grease and flour the parchment paper.
- In a small bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat egg yolks with 3/4 cup of the granulated sugar until pale and thick. Beat in vegetable oil, water, and vanilla extract. Gradually beat in the flour mixture until just combined.
- In a separate large bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the pumpkin batter in three additions until just combined.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on your counter and dust it with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper. Starting from one of the short ends, carefully roll up the cake with the towel inside. Let it cool completely on a wire rack.
- To make the frosting: In a large bowl, beat together cream cheese and butter until smooth. Beat in vanilla extract. Gradually add powdered sugar and beat until light and fluffy.
- Once the cake is completely cool, unroll it carefully. Spread the cream cheese frosting evenly over the surface.
- Roll up the cake again, this time without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Slice and serve.
Notes
- Ensure all ingredients for the frosting are at room temperature for a smooth consistency.
- For easier rolling, trim the edges of the cake slightly.
- The cake can be made a day in advance and refrigerated.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg