Dessertsclosetcooking
Pumpkin Cake Roll
I got a bunch of pumpkins from the farmers market while they had them and I still had three of them. I was looking through my bookmarks for pumpkin recipes when I came across this
👥 10 Servings⏱️ Prep & Cook: 4h 45m⏳ Prep: 4h 30m🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl
2
Beat the eggs and sugar in a bowl until well mixed.
eggs3sugar1 cupcup icing sugar1/4icing sugar1 cup
3
Beat in the pumpkin puree until well mixed.
4
Mix the flour and egg mixtures.
5
Pour the mixture into a 10×15 jelly roll pan that is lined with parchment paper and greased and floured.
6
Bake in a preheated 350F/180C oven until the center springs back when pressed, about ⏱️ 15 minutes.
7
Turn the cake onto a kitchen towel sprinkled with the icing sugar.
sugar1 cupcup icing sugar1/4icing sugar1 cup
8
Roll the cake in the towel and let cool completely.
9
Mix the cream cheese, butter, icing sugar and vanilla extract in a bowl.
butter (room temperature)2 tablespoonssugar1 cupcup icing sugar1/4icing sugar1 cupvanilla extract1 teaspoon
10
Roll out the cake and spread the cream cheese mixture over the cake.
11
Roll the cake up again and wrap in plastic wrap until ready to serve.
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