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Dessert for 12

Pumpkin Roll

A thin pumpkin cake bakes quickly, rolls while warm, and cools around a sweet cream cheese filling.

$0.45per serving $
132 minstart to table
12servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 1/4 cup powdered sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 8 oz cream cheese
  • 6 tbsp unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Steps

  1. Heat the oven to 375 F and grease a 10-by-15-inch jelly-roll pan with cooking oil.
  2. Beat the eggs and granulated sugar until thick, then mix in the pumpkin puree.
  3. Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt, then fold them into the pumpkin mixture.
  4. Spread the batter in the pan and bake for 13 to 15 minutes, until the cake springs back when touched.
  5. Dust a clean towel with the quarter cup powdered sugar, turn the hot cake onto it, roll it up, and cool for 60 minutes.
  6. Beat the cream cheese, butter, remaining powdered sugar, and vanilla until smooth, spread it over the unrolled cake, reroll it, and chill for 45 minutes.

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