Pumpkin Roll Recipe

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Here’s a yummy recipe for a creamy Pumpkin Roll! This makes the best dessert and looks gorgeous too! This dessert looks like it would be hard to make but in reality it’s actually really easy. I love the way it looks when you cut into it..oh and did I mention that it’s super creamy and delicious?! 😉 Enjoy..

Pumpkin Roll

INGREDIENTS:

CAKE

• 1/4 cup Powdered Sugar to sprinkle on  your towel
• 3/4 cup Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 tsp Ground cloves
• 1/4 tsp Salt
• 3 Eggs
• 1 cup Sugar
• 1 Can of 100% Pure Pumpkin

FILLING

• 8 oz softened Cream Cheese
• 1 cup Powdered Sugar, sifted
• 1 stick softened Butter
• 1 tsp Vanilla

DIRECTIONS:

1. Preheat oven to 375.
2. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper.
3. Spray Paper lightly with cooking spray.
4. Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz).
5. In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt.
6. In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
7. Add in your pumpkin and continue to beat until mixed.
8. Add in your flour mixture and mix.
9. Spread on your prepared pan with paper.
10. Bake for 11 to 15 minutes or until top of cake springs back when touched.
11. Immediately loosen and turn cake onto prepared towel.
12. Carefully peel off paper.
13. Roll up cake and towel together, starting with narrow end.
14. Cool on wire rack.
15. In a medium sized bowl or stand mixer beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
16. Unroll cake.
17. Spread cream cheese mixture over cake.
18. Reroll the cake.
19. Wrap in plastic wrap.
20. Refrigerate at least one hour.

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