Pumpkin Roll
Treat yourself and your loved ones to the delicious and timeless flavor of pumpkin roll. This recipe features a delightful pumpkin cake rolled up with a fluffy cream cheese filling that’s guaranteed to be a hit with any crowd. And the best part? It’s simpler to make than you may think!
Time:
40 Minutes
Difficulty:
Serves:
10
Ingredients
- 3 large eggs
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup pumpkin puree
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
Cream Chees Fillings
- 8 ounces of GrunesLand cream cheese, softened
- 3 Tablespoons butter softened
- 1 cup powdered sugar plus extra for dusting
Getting it done:
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Step 1
Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
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Step 2
Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
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Step 3
Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
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Step 4
Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving ¼ inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
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Note
Once pumpkin roll is finished, If you like , cover the pumpkin roll with plastic wrap and chill for at least an hour for cleaner cuts.
GrünesLand Products Used
All the goodness of natural ingredients in every bite of our cream cheese