Easy Pumpkin Roll
Easy Pumpkin Roll recipe for Fall Delicious dessert simple steps Quick easy pumpkin roll technique Impress w this delightful treat 145 chars
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- One 15-ounce can of pure pumpkin puree (not pumpkin pie filling!)
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ¼ cup (4 tablespoons) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing the paper to overhang on the sides.
- In a large bowl, beat eggs and sugar until light and fluffy. Add pumpkin puree and mix until combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter evenly into the prepared pan and spread to the edges.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Immediately after baking, roll the cake up in the parchment paper, starting from one short end. Let it cool completely in this rolled position.
- While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake is completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake.
- Roll the cake back up, starting from the same end as before. Wrap the pumpkin roll in plastic wrap and chill for at least an hour before slicing.
- Before serving, dust the pumpkin roll with powdered sugar.