Pumpkin Roll
The. Best. Pumpkin. Roll. Ever.Plan Ahead Note: the cream cheese and butter need to be softened to room temperature and the pumpkin roll needs to be refrigerated for at least 3 hours before slicing.
Ingredients
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 8 oz. pkg. cream cheese softened
- 4 Tablespoons butter softened
- 1 cup powdered sugar plus extra for the towel
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°.
- In a large mixing bowl combine eggs and sugar, beating well.
- Add pumpkin and mix.
- In a small bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Slowly add to pumpkin mixture and beat well.
- Grease a 15" x 10" jelly roll pan and lay a sheet of wax paper over the bottom.
- Spread the pumpkin batter in the pan and bake at 375° for 15 minutes. Let cool on a wire rack for 15 minutes.
- Take a clean kitchen towel over a cutting board and sprinkle it with sifted powdered sugar.
- Invert the cake onto the powdered sugar and gently remove the wax paper.
- From the 10" side of the cake, gently roll into a log shape and let set.
- Make the frosting by beating the cream cheese and butter.
- Slowly add the powdered sugar and vanilla.
- Gently unroll the cake onto a cutting board and spread the frosting, over the top, leaving a ¼" on each side.
- Roll the cake back up, wrap tightly in plastic wrap and refrigerate for 3 hours. Unwrap and slice with a serrated knife.