Sweet

Pumpkin Roll

Pumpkin, Pumpkin, Pumpkin!!!

This recipe always hits the spot.

Preheat oven to 350 degrees Farenheight.

Place parchment paper on a large jelly roll pan and grease with shortening. 

Whisk together 3/4 C flour, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp allspice, 1 C sugar, and 1 tsp baking soda. 

Add in 1 C pumpkin puree, 4 eggs and 1 tsp lemon juice. 

Pour evenly into jelly roll pan and bake for 16-18 minutes.

Lay a floured towel on the table and turn out cake onto it. 

Carefully roll take into towel forming a swirl.

Refrigerate for 10 minutes. 

For filling mix 1 pkg cream cheese, 1/4 C softened butter, 1 tsp vanilla, and 1 C sugar. 

Take out your cake, unroll, and spread out the filling making sure to not miss corners. 

Roll the cake back up. 

Wrap in plastic wrap and let cool in fridge for 30-40 minutes. 

When the cake is cooled cut in to it long ways.

Pumpkin Roll
Serves 10
A yummy cream cheese filled pumpkin cake.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3/4 C Flour
  2. 1 C Sugar
  3. 1 tsp Baking Soda
  4. 1 tsp Cinnamon
  5. 1/2 tsp Ginger
  6. 1/4 tsp Nutmeg
  7. 1/4 Tsp Allspice
  8. 1 C Pumpkin Puree
  9. 4 Eggs
  10. 1 Tsp Lime Juice
  11. 2 TB Powdered Sugar
  12. 1 Pkg Softened Cream Cheese
  13. 1/4 C Softened Butter
  14. 1 Tsp Vanilla Extract
  15. 1 C Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees Farenheight.
  2. Place parchment paper on a large jelly roll pan and grease with shortening.
  3. Whisk together 3/4 C flour, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp allspice, 1 C sugar, and 1 tsp baking soda.
  4. Add in 1 C pumpkin puree, 4 eggs and 1 tsp lemon juice.
  5. Pour evenly into jelly roll pan and bake for 16-18 minutes.
  6. Lay a floured towel on the table and turn out cake onto it.
  7. Carefully roll take into towel forming a swirl.
  8. Refrigerate for 10 minutes.
  9. For filling mix 1 pkg cream cheese, 1/4 C softened butter, 1 tsp vanilla, and 1 C sugar.
  10. Take out your cake, unroll, and spread out the filling making sure to not miss corners.
  11. Roll the cake back up.
  12. Wrap in plastic wrap and let cool in fridge for 30-40 minutes.
  13. When the cake is cooled cut in to it long ways.
Hills and Berries http://hillsandberries.com/
And you have a beautiful swirled delicious pumpkin roll. 

Love,

Kelsey

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