With this classic pumpkin roll recipe, you'll have the most delicious swirls of cake and cream cheese!
INGREDIENTS
Servings: 8
Cooking spray
Sugar
1 cup
All-purpose flour
3/4 cup
Salt
1/2 tsp
Baking soda
1 tsp
Pumpkin spice
1/2 tsp
Large eggs
3
Pumpkin puree
2/3 cup
Powdered sugar
for rolling
To make the filling:
Cream cheese
12 oz, softened
Butter
1 tbsp, melted
Vanilla extract
1 tsp
Powdered sugar
1 1/4 cup
Salt
1/2 tsp
DIRECTIONS
- Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a jelly roll pan by lining it with parchment paper and greasing it with cooking spray.
- Combine 1 cup sugar, all-purpose flour, pumpkin spice, salt, baking soda, 3 large eggs, and pumpkin puree in a bowl. Spread the mixture into the pan. Bake in the preheated oven for 15 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean.
- Lay out a kitchen towel on the counter. Dust it with powdered sugar. Flip the cake onto the towel. Peel off the parchment paper.
- Carefully roll the cake into a log starting at a short end. Allow the cake to cool completely.
- Combine cream cheese, butter, vanilla extract, powdered sugar, and salt in a bowl. Whip until smooth.
- Unroll the cake. Spread with the cream cheese mixture. Roll the pumpkin cake back up. Dust with powdered sugar.
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