perfect Pumpkin Roll recipe with a rich cream cheese filling

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Preheat the oven to 375°F (190°C).

Line a jelly roll pan with parchment paper and grease it lightly.

In a large bowl, mix pumpkin puree, eggs, and granulated sugar until well combined.

Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a separate bowl.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Spread the batter evenly in the prepared pan, smoothing the top.

Bake in the preheated oven for 15-20 minutes or until the cake springs back when touched.

Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper and roll the cake up with the towel starting from the short end.

Let the rolled cake cool completely on a wire rack.

In a bowl, beat cream cheese, powdered sugar, vanilla extract, and softened butter until smooth.

Unroll the cooled cake, spread the cream cheese mixture evenly over the surface, and re-roll the cake without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens