Pumpkin Roll
Love pumpkin, but not a fan of pumpkin pie? This pumpkin roll will satisfy your pumpkin cravings in all the best ways!
Ingredients
- 3/4 cup flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup granulated sugar
- 3 eggs
- 2/3 cup pumpkin puree
- 1 tsp. vanilla extract
Filling:
- 8 oz. cream cheese
- 2 Tbsp. butter
- 1 tsp. vanilla extract
- 1 cup powdered sugar
Directions
Preheat oven to 350. Coat a jelly roll pan with cooking spray. Place parchment paper over top, leaving an extra inch sticking up on both sides. Lightly grease the parchment paper.
In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
In a separate bowl, mix eggs, sugar, vanilla, and pumpkin puree until smooth.
Add dry ingredients to the bowl and stir until just combined. Spread the batter evenly in your prepared pan. Bake for 12-15 minutes.
Immediately lift paper and hot cake out of the pan and onto a flat surface. While the cake is hot, starting at the short end, gently roll the cake and parchment paper up. Allow roll to cool completely on a wire rack.
While the cake is cooling, mix cream cheese, butter, vanilla, and powdered sugar together until smooth. Once the cake has cooled, unroll it and gently smooth the filling evenly over the cake. Roll the frosted cake without parchment paper, cover, and refrigerate for at least 1 hour before serving.
