![close up view of a sliced Cream Cheese Pumpkin Roll on a red platter](https://cdn.statically.io/img/www.allrecipes.com/thmb/3-jOv9v4zKfBKeHg5NydkDtnZ-Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2884408-cream-cheese-pumpkin-roll-Christina-4x3-1-4a8e29b46236401c92e3b200bc42f6ef.jpg)
Ingredients
Cake:
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¾ cup all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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½ teaspoon salt
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1 cup white sugar
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3 large eggs
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⅔ cup pumpkin puree
Filling:
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1 (8 ounce) package cream cheese, softened
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1 cup confectioners' sugar
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¼ cup unsalted butter, softened
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1 tablespoon pumpkin puree
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
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Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
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Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
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Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
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While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.
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Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
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Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.
Nutrition Facts (per serving)
308 | Calories |
14g | Fat |
42g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 308 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 42% |
Cholesterol 93mg | 31% |
Sodium 325mg | 14% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 33g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 65mg | 5% |
Iron 1mg | 7% |
Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.