Pumpkin Roll


SERVES 12  |  PREP TIME 25 Min  |  COOK TIME 15 Min

3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Powdered sugar for dusting

Filling:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 375°F.

Line a 15”x10” jelly roll pan with parchment paper, set aside.

In a medium bowl whisk together your eggs, sugar, pumpkin, baking soda, nutmeg, ginger, cinnamon and flour until no lumps remain.

Pour the batter into your prepared baking pan and spread it out to the sides.

Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.

While the cake is still hot, fold the towel over the short edge on the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled, about 1-1 1/2 hours.

Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add in your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.

Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the cakes surface. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Once chilled, dust with powdered sugar, slice and serve.
Recipe developed by Allison Miller for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.