Pumpkin Roll Recipe

pumpkinrollrecipeMy husband doesn’t like pumpkin pie… I know right? So for the holidays I make him a pumpkin roll and he LOVES it, especially for breakfast! Oops, I wasn’t supposed to tell.

Here is the recipe that I use to make them.  Don’t be scared, its really very easy. And it would make a nice gift for the holidays.

INGREDIENTS
CAKE

Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin (I use Libby’s brand)

FILLING

1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter softened
1 teaspoon vanilla

 

STEP 1
Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle generously with powdered sugar.

STEP 2
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan.

STEP 3
Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

STEP 4
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving.

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