Pumpkin Roll
Ingredients
The cake
-
¾
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1½
teaspoons
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
¼
teaspoon
salt
-
3
large
eggs
-
⅔
cup
canned pumpkin puree
-
½
cup
light or dark brown sugar
-
½
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
¾
cup
confectioners’ sugar (for rolling)
The cream cheese frosting
-
6
ounces
full-fat brick cream cheese
-
¼
cup
unsalted butter
-
1½
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
Instructions
- Preheat the oven and prepare a 10x15-inch baking pan with nonstick spray and parchment paper.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, combine the wet ingredients until mixed well.
- Combine the wet and dry ingredients, then spread the batter evenly in the prepared pan.
- Bake until the cake springs back when poked.
- Prepare a kitchen towel or parchment paper sprinkled with confectioners’ sugar.
- Immediately invert the cake onto the towel, peel off the parchment, and roll the cake up with the towel.
- Let the cake cool completely while rolled up.
- Prepare the cream cheese frosting by beating the ingredients until smooth.
- Unroll the cooled cake, spread frosting on top, and roll it back up tightly.
- Refrigerate the rolled cake for 20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
60mg
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