Ingredients
• 3 eggs
• ¾ cup granulated sugar (or coconut sugar)
• ⅔ cup pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp ginger
• ¼ tsp nutmeg
For the filling:
• 4 oz (½ cup) cream cheese, softened (or dairy-free alternative)
• ¼ cup powdered sugar (or erythritol)
• 2 tbsp heavy cream or almond milk
• ½ tsp vanilla extract
• ¼ cup finely chopped pecans (plus extra for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, greased and floured.
- In a large bowl, beat eggs and sugar until light and fluffy (2–3 mins). Mix in pumpkin and vanilla.
- In another bowl, whisk flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
- Gradually add dry ingredients to wet, folding gently until just combined.
- Pour batter into prepared pan, spreading evenly to edges.
- Bake 13–15 minutes, until cake springs back when touched.
- While still warm, place a clean kitchen towel dusted with powdered sugar on a flat surface.
- Invert cake onto towel, then carefully peel off parchment. Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracking).
- For filling: beat cream cheese, powdered sugar, cream, vanilla, and chopped pecans until smooth.
- Unroll cooled cake, spread filling evenly, then re-roll without the towel. Sprinkle extra pecans on top if desired.
- Chill 1 hour before slicing for clean cuts.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 15 mins , Total Time : 1 hr 35 mins (includes cooling) , Servings : 12 , Calories : 150 , Net Carbs: 18g , Fats: 8g , Protein: 4g