Ingredients
Scale
- 3 large eggs
- 1 cup (200g) granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (93g) all-purpose flour
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (57g) unsalted butter, softened
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare the jelly roll pan.
- Beat the eggs on high for about 4 minutes until foamy.
- Mix in granulated sugar, then add pumpkin puree, lemon juice, baking powder, spices, and salt.
- Gradually incorporate flour until well combined.
- Spread batter in the pan and bake for 11-15 minutes.
- Roll the warm cake with parchment paper and cool for 2-3 hours.
- Beat cream cheese and butter, then mix in powdered sugar and vanilla for the filling.
- Spread the filling, roll the cake, and chill before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure eggs are beaten well for light texture.
Use canned pumpkin puree, not pie filling.
Cool the cake completely before unrolling to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50