Best Pumpkin Roll Ever.
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
1 roll
- Serves:
- 10
ingredients
- 236.59 ml sugar
- 177.44 ml all-purpose flour
- 4.92 ml baking powder
- 14.79 ml ground cinnamon
- 0.61 ml nutmeg
- 0.61 ml ground cloves
- 0.25 ml salt
- 0.25 ml ground ginger
- 3 large eggs, beaten to blend
- 157.80 ml canned solid-pack pumpkin
- 29.58 ml powdered sugar
- 226.79 g package cream cheese, room temperature
- 236.59 ml powdered sugar
- 29.58 ml unsalted butter, room temperature
- 4.92 ml vanilla extract
- powdered sugar
directions
- Preheat oven to 375°F.
- Butter 13x9x5/8-inch jelly roll pan.
- Line pan with waxed paper; butter paper.
- Mix first 8 ingredients in large bowl.
- Mix in eggs and pumpkin.
- Pour batter into prepared pan, spreading evenly.
- Bake until tester inserted into center of cake comes out clean, about 15 minutes.
- Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
- Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up.
- Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
- Cool cake.
- Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
- Unroll cake; leave on towel.
- Peel off paper.
- Spread cream cheese filling evenly over cake.
- Using towel as, roll up cake and place seam side down on platter. Trim ends of cake.
- Dust cake with powdered sugar.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Cut cake crosswise into 1-inch-thick slices and serve.
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RECIPE SUBMITTED BY
Working mom of 2 girls. I love to cook and wow my dinner guests. I am always looking for a new great recipe.