Description
Fluffy pumpkin cake filled with a luscious cream cheese filling, perfect for autumn gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract (for the cake)
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract (for the filling)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk the eggs and granulated sugar until thick and pale, then stir in the pumpkin and vanilla extract.
- Gradually incorporate the dry ingredients into the pumpkin mixture.
- Spread the batter evenly in the prepared jelly roll pan.
- Bake for about 15 minutes. Remove from the oven and sprinkle powdered sugar on top.
- Roll the cake tightly with the parchment paper and allow it to cool completely.
- Prepare the filling by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake has cooled, unroll it and spread the cream cheese filling evenly.
- Roll back up tightly and refrigerate for about an hour.
- Slice into pieces and serve chilled or at room temperature.
Notes
Make sure cream cheese is at room temperature for easy mixing. You can add nuts or chocolate chips to the filling for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American