Pumpkin Roll
A wonderful moist cake with a rich and delicious cream cheese filling!
Ingredients:
- 3 eggs
- 1 cup sugar
- 1/2 tsp vanilla
- 2/3 cup canned pumpkin
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup flour
- 1, 8 oz package cream cheese, softened
- 4 Tbsp butter, softened
- 1 tsp vanilla
- 1 cup powdered sugar
Cake:
Filling:
Directions:
Preheat oven to 350 degrees.Spray a 10 x 15 baking pan with non-stick cooking spray, line with parchment paper and set aside.
In a mixing bowl, beat together eggs, sugar and vanilla.
Beat in canned pumpkin.
Add baking soda, cinnamon and flour.
Mix together, but do not over beat.
Pour mixture into prepared pan and spread out evenly.
Tap pan on counter top a few times to remove air bubbles.
Bake in oven for about 15 minutes or until a toothpick inserted in the center comes out clean.
While cake is baking, place a clean, lint free towel or wax paper on your counter and cover with sifted powdered sugar.
When cake is done, remove from oven and let cool for a couple of minutes on a wire rack and then turn it out onto the towel or wax paper.
Carefully remove the parchment paper.
Roll up the cake with the towel or wax paper inside.
Let the cake cool completely.
To make the filling, beat together cream cheese and butter.
Then add vanilla and powdered sugar.
Beat together and then set aside.
When your cake is completely cool, carefully unroll the cake.
Spread the filling evenly over the cake.
Gently roll the cake back up, this time without the towel or wax paper.
Wrap in plastic wrap and refrigerate or freeze it.
Pumpkin roll cuts easier when it is cold or slightly frozen.
Trim off the ends to make it prettier and dust with powdered sugar.
Slice to serve.
Store in the refrigerator.
Subscribe to our YouTube Channel for more easy and fun cooking videos. Be sure to ring the notification bell to be notified whenever we upload a new video! Thank you for subscribing! Happy Cooking!
