Pumpkin Roll

Name: Pumpkin Roll
Yield: 1 roll
Cuisine: American
Ingredients: 3 Eggs; 1 cup White sugar; 2 tsp Ground Cinnamon; 2/3 cup Canned Pumpkin Purée; 3/4 cup All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Ginger; 1/2 tsp Nutmeg; 2 tbsp Butter, Softened; 8 oz Package Cream Cheese; 1 cup Powdered Sugar; 1/2 tsp Vanilla Extract; Powdered Sugar for Dusting

Emily Hayes @ehayes19

A simple, but delicious fall dessert. It takes some practice to roll up the cake without having any cracks.

Emily Hayes @ehayes19

A simple, but delicious fall dessert. It takes some practice to roll up the cake without having any cracks.

Saved

Ingredients

1 roll

3Eggs
1 cupWhite sugar
2 tspGround Cinnamon
2/3 cupCanned Pumpkin Purée
3/4 cupAll-Purpose Flour
1 tspBaking Soda
1 tspGinger
1/2 tspNutmeg
Cream Cheese Icing
2 tbspButter, Softened
8 ozPackage Cream Cheese
1 cupPowdered Sugar
1/2 tspVanilla Extract
Powdered Sugar for Dusting

Saved

Steps

1

Preheat oven to 375°F.
2

Place parchment/wax paper in the bottom of a greased 10x15" jelly roll pan.
3

In one mixing bowl, blend together eggs, sugar, cinnamon, ginger, nutmeg and pumpkin purée. In a separate bowl, mix flour and baking soda.
4

Add flour to pumpkin mixture and blend until smooth.
5

Evenly spread mixture in pan and bake for 19 minutes or until slightly browning at edges.
6

Loosen edges of cake with a knife and roll up with parchment paper still connected.
7

Let cool.
8

To prepare icing, blend all ingredients together until smooth.
9

When cake has cooled, unroll and spread icing evenly to the edges. Roll back up without parchment paper.
10

Wrap in plastic wrap and refrigerate. Dust with powdered sugar before serving.