Description
An easy pumpkin roll dessert that tastes great.
Ingredients
- 3 eggs, beaten
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons butter, softened
- 8 ounces cream cheese
- 1 cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- confectioners’ sugar for dusting
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan.
- Make cake: Blend together sugar
- pumpkin puree
- eggs
- and cinnamon in a mixing bowl.
- Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan.
- Bake in the preheated oven until cake springs back when lightly touched
- 15 to 25 minutes. Remove from the oven and cool for 5 minutes.
- Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge
- roll up cake in the towel jelly-roll style; place seam-side down to cool
- about 15 minutes.
- While the cake is cooling
- make filling: Beat cream cheese
- powdered sugar
- butter
- and vanilla in a mixing bowl until smooth.
- When cake has completely cooled
- unroll and remove towel. Spread filling over cake
- all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.
- To serve
- sift powdered sugar over the roll and slice into 10 portions.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 10