🧁 Ingredients for the Cake
• ¾ cup (95g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg optional
• ¼ teaspoon salt
• 3 large eggs
• 1 cup (200g) sugar
• ⅔ cup (160g) pumpkin puree
• 1 teaspoon vanilla extract
🍦 Ingredients for the Cream Cheese Filling
• 1 cup (225g) cream cheese, softened
• 4 tablespoons (60g) butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
👩🍳 Instructions
Preheat your oven to 180°C / 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, beat the eggs and sugar until the mixture becomes thick and pale. Add pumpkin puree and vanilla extract, then mix until smooth.
Gently fold in the dry ingredients until everything is well combined.
Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Once baked, immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake gently from the short side with the towel inside, then let it cool completely.
For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Unroll the cooled cake, spread the filling evenly, then roll it back up tightly without the towel.
Wrap the roll in cling film and chill for at least 1 hour before slicing.
✨ Slice, serve, and enjoy your delicious Pumpkin Roll Cake!
