IMG_5731

Pumpkin Roll

You can’t have a pumpkin week without a pumpkin roll. This dessert is so impressive, and pretty easy.

When I make it I like to double the recipe and make two, they freeze beautifully.

IMG_6026

You start by beating together the eggs and sugar until thick.

IMG_6029

While the eggs and sugar are beating stir together your dry indgredients.

Flour, salt, baking soda, baking powder, cloves, and cinnamon.

IMG_6031 IMG_6034

Add the pumpkin to the eggs and beat it up.  Then add the dry ingredients.

IMG_6035

Pour into a well greased 15×10 baking dish and bake at 375 for about 15 minutes.

IMG_6039 IMG_6042

While the cake is baking get your kitchen towel ready.  Sprinkle a clean kitchen towel heavily with powdered sugar.

IMG_6047

When your cake is done, immediately get it out of the pan onto the prepared kitchen towel.

Then roll it up, short side of the rectangle first.

One secret about this recipe is only let it cool for 30 minutes.  You still want the cake to be a little warm and pliable when you add the filling.

IMG_6053

Then mix up the filling.

Cream cheese, butter, powdered sugar and vanilla. Yum.

IMG_6057

Then unroll your cake, and spread on the filling and roll it back up.

IMG_6059 IMG_6061

Wrap in plastic wrap and refrigerate for at least a couple of hours or overnight.

IMG_6115 IMG_6111

Slice it up and serve!

Pumpkin Roll
 
Pumpkin Roll
Author:
Ingredients
  • For the cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • powdered sugar
  • For the filling:
  • 8 oz. cream cheese
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Instructions
  1. Beat together the eggs and sugar until thick. Add in the pumpkin.
  2. Mix together the dry ingredients and add to the wet.
  3. Grease a 15x10 baking dish well, pour in batter and bake at 375 for 15 minutes or until the cake springs back when touched.
  4. Sprinkle a kitchen towel heavily with powdered sugar.
  5. When the cake is done and still hot place on prepared kitchen towel and roll it up, short side first. Cool for 30 minutes.
  6. Mix together filling ingredients until smooth.
  7. Unroll cake, spread on filling, and reroll.  Wrap in plastic wrap and refrigerate for at least 2 hours. Can be frozen.
  8. To serve, unwrap, and slice.
  9. Eat!

Recipe from Libby’s Pumpkin.

One thought on “Pumpkin Roll

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: