EASY

PUMPKIN ROLL RECIPE

The Pumpkin Roll is not just a dessert; it’s an experience wrapped in a swirl of culinary magic. Envision a soft, pumpkin-infused cake, delicately spiced to perfection, layered with a smooth, rich cream cheese frosting.

 INGREDIENTS

For the cake – 3 large eggs – 1 cup granulated sugar – ⅔ cup pumpkin puree not pumpkin pie filling – 1 teaspoon lemon juice – ¾ cup all-purpose flour – 1 teaspoon baking powder – 2 teaspoons ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon ground nutmeg – ½ teaspoon salt – powdered sugar for dusting

 INGREDIENTS

For the filling – 1 cup powdered sugar – 8 ounces cream cheese 1 package at room temperature – 4 tablespoons unsalted butter at room temperature – ½ teaspoon pure vanilla extract – Additional powdered sugar for sprinkling on top

Preheat to 375°F line a 10×15 inch pan with parchment, and spray with non-stick spray.

Bake for 15 mins until a toothpick comes out clean. Beat eggs on high speed for 5 mins, gradually adding granulated sugar.

Mix in pumpkin puree and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.

Gently fold dry mix into pumpkin mixture. Evenly spread batter, bake for 15 mins.

Sprinkle a clean tea towel generously with powdered sugar. Invert baked cake onto the sugared towel, roll cake, and let it cool in the rolled position.

Beat powdered sugar, cream cheese, butter, and vanilla extract until smooth. Unroll cooled cake, spread cream cheese mixture evenly. Reroll cake without the towel, sprinkle with powdered sugar, then slice and serve.

MORE DELICIOUS RECIPES

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

PUMPKIN CHOCOLATE CHIP COOKIES

HOMEMADE PUMPKIN PIE

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