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pumpkin roll
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Classic Pumpkin Roll
Course: Dessert
Servings: 8
Ingredients
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup flour
Cream Cheese Filling
  • 8 oz cream cheese room temperature
  • 1 cup confectioners' sugar
  • 4 tbsp butter
  • 1/2 tsp vanilla
Instructions

  1.  In a large bowl beat 3 eggs together

  2. Add sugar, pumpkin, baking soda, cinnamon and flour to the eggs. Mix well

  3. Grease jelly roll pan or line with parchment paper

  4. Spread mixture on pan

  5. Bake for 15 minutes at 375 degrees

  6. Let stand for about 3 minutes before taking out of pan

  7. Turn upside down on a lint free towel that you have sprinkled confectioners' sugar on (to prevent sticking)

  8. Roll up into the towel like a jelly roll

  9. Let cool for 45 minutes

  10. Unroll carefully and spread with cream cheese filling

  11. Roll up again in wax paper, then refrigerate

Cream Cheese Filling

  1. Beat all the filling ingredients until creamed

Recipe Notes

*It is very important to use the proper size jelly roll pan for this to work. I use a 15x17 inch jelly roll pan with no sides. Using a smaller pan makes the cake part too thick, the cake needs to be on the thinner side or it will crack when rolling.

 

*If the ends come out of the oven too hard/burnt, use a pizza cutter to trim off the hard edges.

 

*Use lots of confectioners' sugar on the towel to prevent the cake from sticking.

 

*Be sure to use a lint free towel to prevent any fuzz coming off on the cake.

 

*When filling with cream cheese, spread leaving an inch around the borders.