Ingredients
✓ 1 large eggs (room temperature)
✓ 3/4 cup granulated sugar
✓ 2/3 cup canned pumpkin puree
✓ 1 teaspoon vanilla extract
✓ 1/4 cup all-purpose flour
✓ 1 teaspoon baking powder
✓ 1/2 teaspoon baking soda
✓ 1/2 teaspoon fine sea salt
✓ 2 tablespoons pumpkin pie spice (store-bought or homemade)
✓ 1/4 cup powdered sugar (for dusting the towel and rolling)
✓ 8 ounces cream cheese (softened, full-fat for best texture)
✓ 3 tablespoons unsalted butter (softened)
✓ 1 cup powdered sugar (sifted)
✓ pinch salt (to balance sweetness in filling)
✓ 1/2 cup pecans or walnuts (finely chopped, optional, sprinkle over batter before baking)
✓ extra pumpkin pie spice or cinnamon (optional, for dusting the top)
✓ orange zest (optional, a little in the filling for brighter flavor)
Instructions
✓ Preheat oven to 400°F. Line a jelly roll pan with parchment paper.
✓ In a medium bowl, whisk together eggs and sugar until thickened and pale yellow.
✓ Stir in pumpkin puree and vanilla extract.
✓ Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice into the egg mixture.
✓ Spread batter evenly onto prepared pan. Bake for 15-20 minutes or until edges pull away from sides.
✓ Cool cake on wire rack, then roll loosely in a towel dusted with powdered sugar to shape it. Unroll once cooled completely and spread cream cheese filling on the cake layer.
✓ Roll up tightly again, cover, and refrigerate at least 1 hour before slicing.
Notes
Ensure the cake layer is cooled completely before rolling to avoid breaking it. Store in an airtight container at room temperature for up to two days or refrigerate longer.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15