Best Pumpkin Roll Ever.

Recipe by pittgal
READY IN: 35mins
SERVES: 10
YIELD: 1 roll
UNITS: US

INGREDIENTS

Nutrition

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.