Pumpkin Roll

Desserts

Rachel’s note for next time: try with grease and floured pan instead of parchment paper to see if the edges come out more even.

Pumpkin Roll
Print

Pumpkin Roll

Course: Desserts
Prep time

15

minutes
Cooking time

15

minutes
Resting Time

15

minutes
Total time

45

minutes

Ingredients

  • 3 eggs

  • 1 cup sugar

  • ²∕³ cup pumpkin

  • 1 tsp lemon juice

  • 3/4 cups flour

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1 tsp ginger

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1 tsp vanilla

  • Powdered sugar (for coating)

  • Frosting

  • 6 oz cream cheese, softened to room temperature

  • 4 tbsp butter

  • 1/2 tsp vanilla

  • 1 cup powdered sugar

Directions

  • Preheat oven to 375°. Beat eggs for 5 minutes on high. Beat in sugar and pumpkin. Add remaining ingredients and beat until thoroughly mixed.
  • Spread batter in greased and floured (or lined with parchment paper) 15×10 cookie sheet. Bake 375° for 15 minutes.
  • While pumpkin layer is baking, lay a clean, cloth towel flat and coat with powdered sugar. After removing the pumpkin layer from the oven, flip the pan upside and remove the pumpkin layer from the pan and onto the towel. Slowly roll the pumpkin layer up with the towel.
  • For the frosting, beat together cream cheese, butter and vanilla until smooth. Mix in powered sugar small portions at a time.
  • After baked pumpkin layer has cooled (still a little warm to assist with rolling and unrolling), slowly unroll until flat and remove towel. Spread frosting evenly, then roll back up.

Recipe Card plugin by WPZOOM