Hey y'all! Hope you are doing well. Today I am sharing our easy pumpkin roll. I was intimidated by cake rolls for a really long time. I finally got enough of courage to make it and it is so easy and tastes amazing!
I made a video showing how I make it. You can find that here.
First mix the dry ingredients. To a bowl add in 3/4 cup of flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 3 1/2 teaspoon of pumpkin spice.
To the mixing bowl add 3 eggs and 1 cup of sugar. Mix this together for 1-2 minutes until it is thick.
Add in 2/3 cup of pumpkin puree and 1 teaspoon of lemon juice.
Then fold in the dry ingredients.
Line the jelly roll pan with foil or parchment paper and grease well. I like to use a silicone brush and get the sides well to prevent sticking.
Pour the batter as evenly as possible so it doesn't crack.
Bake at 325 degrees F for 15 minutes. Until the top springs back when you press it. (Your baking time may vary depending on the appliance you are using.)
While it is baking dust a towel with powdered sugar.
Immediately after the cake is done flip out onto the prepared towel and peel off the foil or paper.
Starting at the narrow end roll the cake and towel up together. Cool on a cooling rack.
While it is cooling make the filling. To a mixer add 1 block of cream cheese and 4 tablespoons of butter. Cream them together.
Scrape the bowl and add 1 teaspoon of vanilla, a pinch of salt and 1 1/2 cups of powdered sugar. Mix this together until it is well incorporated.
When completely cool unroll the cake and spread the filling evenly.
Carefully roll the cake back up and place on the serving dish. You can cut the ends off to make it look even prettier. Serve and Enjoy!
For a printable version of this recipe click here.
Pumpkin Roll
Ingredients
Cake
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 3 1/2 teaspoons pumpkin spice
• 1 teaspoon salt
Filling
• 8 oz cream cheese
• 4 tablespoons butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• pinch of salt
Set out cream cheese. In a mixer beat the egg and sugar until thick (about
1-2 minutes). Add pumpkin and lemon juice and fold in the dry ingredients.
Cover the jelly roll pan in parchment paper or foil and grease well. Spread
evenly on the pan and bake at 325 degrees F for 15 minutes or until the top
springs back when touched.(Your baking time may vary depending on the
appliance you are using.) While it is cooking dust a towel with a thin layer
of powdered sugar (about 1/2 cup). Immediately turn the cake onto the
prepared towel. Carefully peel off the paper. Starting at the narrow end roll
the cake and towel up together. Cool on a cooling rack. While it is cooling
make the frosting. Cream the butter and cream cheese in the mixer until
smooth. Add vanilla and salt and mix. Gradually add in powdered sugar
until completely combined. Unroll the cake and spread the frosting evenly
over the cake and carefully roll the cake back up. Dust with powdered
sugar before serving.
We hope you enjoy this recipe as much as we do.
Leave us a comment we would love to hear from you.
If you like my content and want to support me.
Use my affiliate link to get items similar to what I use. It will really help me out. I get a small commission off the sale but it doesn't cost you anything extra:
Comments
Post a Comment