Pumpkin Roll

(from Zina D’s recipe box)

Source: Lauren Lane (from RecipeThing user Lisa Mc)

Categories: Desserts, Thanksgiving

Ingredients

  • 3/4 C Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Salt
  • 3 Large Eggs
  • 1 tsp Vanilla
  • 1 C Sugar
  • 2/3 C Pumpkin Puree
  • Powdered Sugar (optional)
  • Filling
  • 1 8oz brick Cream Cheese, softened
  • 1 C Powdered Sugar
  • 6 Tbsp Butter, softened
  • 1 tsp Vanilla Extract

Directions

  1. Preheat oven to 375
  2. Line a 15×10 jellyroll pan with parchment paper (spray w/ PAM). Leave an extra 1" of parchment on all sides. Can sprinkle water in pan to make parchment stick

  3. Whisk together flour, baking powder, baking soda, pumpkin pie spice & salt in large mixing bowl until combined

  4. In s separate bowl whisk eggs and granulated sugar for 1 minute until thick. Add vanilla & pumpkin and whisk until just combined

  5. Fold in flour mixture with a rubber spatula – stir until just combined

  6. Spread evenly into prepared pan & bake 13-15 minutes until top springs back when touched.

  7. Lift parchment paper & cake onto flat surface & roll.

  8. Transfer to wire rack & cool completely.

  9. Combine all filling ingredients

  10. Unroll cake & spread cream cheese over, leaving 3/4" border on all sides.

  11. Reroll cake, peeling away parchment as you roll.

  12. Tightly wrap in plastic wrap & refrigerate at least 1 hour.

  13. Lightly dust with powdered sugar

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