Pumpkin Roll
This moist pumpkin roll with yummy cream cheese icing makes an amazing holiday dessert. This recipe can be made in advance to make your holiday stress free.
Ingredients
CAKE
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pure pumpkin
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
FILLING
- 250 grams cream cheese (8 ounce package)
- 1 cup icing sugar
- 4 tbsp butter
- 1 tsp vanilla
OTHER
- Powdered Sugar Optional Topping
- Avocado Oil, pam ect For the Pan
Instructions
CAKE
- Heat oven to 375°F. Grease a 10 X 15 inch jelly roll pan with nonstick cooking spray then line with parchment paper. Spray the top of the parchment with cooking spray then lightly sprinkle with flour; set aside.
- Whisk the dry ingredients together in a medium bowl.
- Using the high speed of an electric mixer or with a hand mixer in a large bowl, beat the eggs until slightly thickened and frothy, about 5 minutes.
- Using low speed gradually add sugar and pumpkin, beating until combined. With a rubber spatula add the dry ingredients to the wet ingredients and fold in until just combined.
- Pour the batter into the prepared pan and spread into an even layer and drop the pan on the counter a few times to even and eliminate air bubbles.
- Bake until the top springs back when lightly touched, about 15 minutes.
- Meanwhile, sprinkle a clean, thin, lint-free tea towel with powdered sugar and set aside.
- Once out of the oven let the cake cool for 3 minutes.
- Loosen the cake from the edges of the pan and turn upside down ‘invert’ onto the prepared tea towel then carefully peel off the parchment paper.
- Slowly, tightly, roll the cake in the towel, working from short end to short end.
- Transfer the cake roll in the towel to a wire rack to cool until it reaches room temperature - about 2-3 hours.
CREAM CHEESE FILLING
- While the cake is cooling, make the cream cheese filling. Beat filling ingredients together until smooth.
PUTTING IT TOGETHER
- Once the cake has cooled, transfer the cake roll to a flat surface. Carefully unroll the cake until it is flat again (the ends may curl up a bit, that is OK) and remove the towel.
- Spread the cream cheese mixture evenly over the cake, leaving a ½ inch border on all sides.
- Gently reroll the cake, tucking the short end into the frosting creating a tight roll again from short end to short end.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
- When ready to serve, unwrap the pumpkin roll and cut into 1 inch slices. Lightly dust the pumpkin roll on all sides with powdered sugar, this step is optional. Cut into 1 inch slices and serve.
