Description
Delicious pumpkin rolls filled with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and ginger.
- In another bowl, whisk together sugar, pumpkin, eggs, and vanilla.
- Combine the dry ingredients with the wet ingredients.
- Spread the batter onto a greased baking sheet.
- Bake for 15 minutes.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Remove the cake from the oven and immediately invert it onto the towel.
- Roll the cake with the towel and let it cool.
- Beat cream cheese, powdered sugar, and butter until smooth.
- Unroll the cake and spread the cream cheese mixture over it.
- Roll the cake back up without the towel.
- Chill for at least 1 hour before slicing.
Notes
- Store in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Dust with additional powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Rolls, Pumpkin Dessert, Fall Treats