Spiced Pumpkin Roll

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I always wondered how to make a cake roll. Now I know and it's simple if you follow these tips.

Serves 12
Prep time: 20 minutes
Total time: 1 hour

Ingredients:

  • 3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
    1/2 teaspoon Salt

    Filling:

  • 8 ounces Cream cheese,
  • 4 tablespoons Butter
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla

    Instructions:

    In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin mixing until blended.
    In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan or cookie sheet.
    Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Prepare a sheet of parchment paper by sprinkling liberally with powdered sugar. Remove cake and place on the parchment paper. From the 10 inch side, roll cake up in parchment paper. Set aside.
    While cake is cooling, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
    Unroll cake. Evenly spread filling over cake. Roll up cake (without the paper). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving.

    Terri’s Tips:

  • Keep leftover slices refrigerated
  • This pumpkin roll freezes well
  • Add other goodies to the cream cheese filling like chopped walnuts or pecans or toffee pieces