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Pumpkin Roll

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Course Dessert
Cuisine American

Equipment

  • 1 10x15 jelly roll pan
  • 1 Parchment Paper
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 Electric Mixer
  • 1 small bowl
  • 1 Medium Bowl
  • 1 thin kitchen towel
  • 1 wire cooling rack

Ingredients
  

  • 1/4 cup powdered sugar to sprinkle on kitchen towel

Pumpkin Roll Cake

  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 pinch salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% pure pumpkin

Cream Cheese Frosting

  • 8 oz cream cheese, softened 1 block
  • 1 cup sifted powdered sugar
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract

Instructions
 

Pumpkin Roll

  • Preheat oven to 375.
  • Sprinkle 1/4 cup powdered sugar on thin kitchen towel.
  • Grease baking pan, line with parchment paper, grease and flour parchment paper.
  • Combine all dry ingredients in a small bowl and set aside.
  • Add eggs and granulated sugar to a medium bowl and beat with mixer until thick and well combined.
  • Beat in pumpkin puree.
  • Stir in dry ingredients.
  • Spread mixture evenly into prepared baking pan.
  • Bake for 13-15 min or until top of cake springs back when touched.
  • Immediately turn cake onto prepared towel. Carefully remove parchment paper. Roll up cake and towel together, starting from the narrow end.
  • Cool on wire cooling rack.

Cream Cheese Frosting

  • Combine all ingredients for the cream cheese frosting in a medium bowl.
  • Beat with mixer on medium for about 2 min or until all ingredients are smooth.
  • Carefully unroll cooled cake.
  • Spread cake with frosting then re-roll cake.
  • Cover and refrigerate for at least one hour before serving.
  • Sprinkle with powdered sugar before serving (if desired).

Notes

  • Make the frosting when you are ready to use, after cake has cooled for at least 1 hour on cooling rack.