Pumpkin Roll
A classic for Christmas or Thanksgiving
Equipment
- 1 9x13 inch jelly roll pan or baking sheet
Ingredients
Pumpkin Cake
- ¾ cup flour
- 1 cup brown sugar
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup pumpkin not pumpkin pie
- 3 eggs
Filling
- 8 oz cream cheese softened
- ¼ cup butter softened
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
Making the cake
- Preheat oven to 375°
- Grease and flour a 9x13-inch jelly roll pan and line with parchment paper
- Combine flour, sugar, baking soda, and pumpkin pie spice in a large bowl. Stir in pumpkin and eggs
- Spread mixture in pan
- Bake for about 15 minutes
- Lay a tea towel on the counter and sprinkle with powdered sugar, turning cake onto the towel
- Remove parchment paper
- Carefully roll the warm cake up in the towel up lengthwise
- Place the cake-in-towel on a cooling rack and let it cool completely
Filling
- Blend cream cheese, butter, vanilla, and powdered sugar in a medium bowl until combined and smooth
Assembling
- Carefully unroll cooled cake
- Spread filling on cake
- Roll cake up
- Tightly wrap cake in plastic wrap and put in refrigerator
- Keep chilled until ready to serve