Pumpkin Roll
A sweet pumpkin roll with a cream cheese filling, soft and sugary and wonderful.
Equipment
- Cookie Sheet Or roll cake/jelly roll pan, if you have one. I use a 9" x 13" pan.
- Parchment Paper
- Mixing Bowls
- Stand Mixer
- Cooling Rack
- Rubber Spatula
- Strainer
Ingredients
For the Cake
- 2 Eggs
- 1 Cup Sugar
- ¾ Cup Flour
- ⅔ Cup Pumpkin Puree
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
For the Filling
- 8 Oz. Cream Cheese Softened
- 1 Cup Powdered Sugar
- 2 Tbsp Butter Softened
- 1 Tsp Vanilla Extract°
Instructions
- Preheat oven to 350°F. Grease your pan and line it with parchment paper.
- In a small bowl, mix together your flour, cinnamon, and baking powder.
- In your mixing bowl, beat together the eggs, sugar, and pumpkin until combined. Don't over-beat the eggs.
- Add the flour mixture and beat to combine, but avoid over-mixing!
- Pour your batter evenly over the parchment paper and spread it out.
- Bake for 15 minutes.
- Remove from the oven and let cool for five minutes.
- Roll up your cake carefully, rolling with the parchment paper still attached. Move the roll to your cooling rack and allow to fully cool.
- While cooling, combine your filling ingredients and beat into an icing.
- Carefully unroll your cake. Spread the filling across the cake evenly, careful not to tear up the cake as you spread it.
- Roll your cake back up, peeling back the parchment paper as you roll this time; the icing will help stick it together.
- Cover the cake and let chill for 30 minutes. Dust lightly with powdered sugar and slice to serve!