Cream Cheese Pumpkin Roll

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': '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 (10 servings total)