Preheat oven to 350 degrees F.
Prep Pan- Lightly grease a jelly roll pan (10 x
15'') with non stick cooking spray. Place parchment
paper on top so it sticks, leaving an extra inch of
parchment sticking up on both long sides of the pan
so that you can easily lift the cake out after
baking. Lightly grease the parchment paper.
Dry ingredients- In a large bowl, whisk together
the flour, salt, baking soda, cinnamon and pumpkin
pie spice.
Wet Ingredients- In a separate bowl, mix the eggs,
sugar, vanilla and pumpkin until smooth.
Combine- Add dry ingredients to the bowl and stir
just until combined and no dry streaks remain.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes until a toothpick inserted
in the center comes out clean. Every oven is
different, so watch it closely.
Roll- Immediately lift the payment paper and hot
cake out of the pan and onto a flat (heat-safe)
surface. While the cake is hot, starting at a short
end, gently and slowly roll the cake (and parchment
paper!) all the way up. Allow it to cool
completely, on top of a wire cooling rack. (This
allows it to cool underneath the roll, and keeps
the cake from sweating).
Frosting- While the cake roll is cooling, mix the
cream cheese, butter, vanilla, and powdered sugar
together with an electric mixer until it is fluffy
and smooth. Once the cake roll is cooled
completely, unroll it very carefully. Gently smooth
the filling in an even layer over the cake, leaving
a 1-inch border.
Roll up the frosted cake without the parchment
paper. Cover with plastic wrap and refrigerate for
at least 1 hour, before serving.
Serve- Dust the top with powdered sugar, if
desired. Cut into slices and serve.
Originally Submitted
11/30/2024
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