Mini Pumpkin Roll
Learn how to make the perfect mini pumpkin roll with this easy recipe. This spiced cake with a creamy filling is a delightful fall treat!
Servings (Adjustable):
Calories: 345kcal
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Ingredients
Sponge Pumpkin Cake:
- ⅜ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 medium egg
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup pure pumpkin puree
- Powdered sugar for dusting
Whipping Cream:
- 2 ounces cream cheese
- ¼ cup powdered sugar
- ¼ teaspoon pure vanilla extract
- ½ cup heavy whipping cream cold
Instructions
- Preheat the oven to 350°F. Line a 7x11-inch casserole baking dish pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
- In a large bowl, whisk together egg, sugar, vanilla, and pumpkin puree. Add dry ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, leave it to cool for 2 minutes in the baking dish.
- Dust a kitchen towel with powdered sugar.
- Quickly invert the cake onto the towel, peel off the parchment paper, and roll the cake tightly in the towel. Let the cake cool completely.
- For the filling, beat cream cheese until smooth. Add powdered sugar, vanilla, and beat until combined. Gradually add whipping cream and whip until soft peaks form.
- Unroll the cooled cake, spread the filling evenly, and roll it back up tightly. Refrigerate for at least 1 hour before serving.
- Slice and serve the cake after chilling. Dust with additional powdered sugar if desired.
Notes
Beat the eggs thoroughly. This will help ensure that the cake is soft and spongy. It is best to use a handheld mixer.
Gently fold the dry ingredients into the wet. Don’t overmix, or the cake could become tough, so gently fold in until combined.
Do not over bake. This cake bakes up quickly. Watch the time and use a toothpick to check for doneness. The toothpick should come out clean or with a few crumbles but not still wet.
Nutrition
Calories: 345kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 238mg | Potassium: 120mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3865IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
