Easy Pumpkin Roll
Ingredients
The roll
-
1
cup
all purpose flour
-
½
tsp
baking soda
-
½
tsp
baking powder
-
1
tsp
cinnamon
-
1
tsp
pumpkin pie spice
-
¼
tsp
salt
-
3
large
eggs
-
¾
cup
pumpkin puree
-
1
cup
white sugar
-
1
tsp
vanilla extract
The filling
-
8
oz
cream cheese, softened
-
4
tbsp
butter, softened
-
½
tsp
pumpkin pie spice
-
1
tsp
vanilla extract
-
1
cup
powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, spraying it with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat together the eggs and pumpkin, then add the sugar and vanilla, mixing until creamy.
- Gradually add the dry ingredients to the wet mixture until combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 12-14 minutes or until a toothpick comes out clean.
- Remove the cake from the pan using the parchment paper and roll it from the narrow side into a log.
- Let the rolled cake cool completely on a cooling rack.
- While cooling, prepare the filling by beating together the cream cheese, butter, pumpkin pie spice, vanilla, and powdered sugar.
- Once cooled, unroll the cake, spread the filling evenly, and re-roll tightly without the parchment.
- Refrigerate for an hour before slicing and serving, dusting with powdered sugar if desired.
Nutrition Facts (estimated)
Servings
10 slices
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
300mg
Cholesterol
50mg
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