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Dessert

Pumpkin Roll

Prep:

1 h 0 m

Cook:

1 h 30 m

Ready in:

2 h 30 m

Yum

This pumpkin roll is moist, delicious, spiced, and filled with cream cheese!

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Servings: 10

White sugar

1 cup

Eggs, beaten

3

Ground cinnamon

½ tsp

Pumpkin puree

2/3 cup

All-purpose flour

¾ cup

Baking soda

1 tsp

Butter

2 tbsps, softened

Cream cheese

8 oz

Confectioner’s sugar

1 cup + more for dusting

Pure vanilla extract

¼ tsp

Pre-heat oven to 375°F/190°C/Gas Mark 5.
Grease a 10x15-in jelly roll pan, dust it with flour, and tap the excess down.
In a large bowl, beat the eggs with sugar, cinnamon, and pumpkin puree.
In another bowl, sift flour together with baking soda. Blend in flour mixture into the pumpkin mixture in batches until smooth.
Spread the batter on the jelly roll pan. Bake for 15 to 25 minutes. Remove from oven, set aside to cool slightly.
Transfer the cake from the pan onto a cotton tea towel. Roll it up with the towel inside and let sit seam side down to cool down completely
In a medium bowl, beat butter with cream cheese, vanilla, and confectioner’s sugar. Unroll the cooled cake, spread the filling on top, and roll it up again without the tea towel.
Wrap in plastic wrap and keep in the fridge until it is time to serve. Before serving, sprinkle with confectioner’s sugar and cut up into 8 to 10 slices.

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