Luscious Pumpkin Roll with Cream Cheese Frosting
This pumpkin roll features a soft, spiced pumpkin cake rolled around rich cream cheese frosting. Perfect for fall gatherings or cozy nights in.
Ingredients
For the Cake
- 3 large large eggs Room temperature for better mixing
- 1 cup granulated sugar
- 2/3 cup pumpkin puree Canned or fresh
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- a pinch salt To balance sweetness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar until light and frothy. Add the pumpkin puree and vanilla.
- In another bowl, combine the cinnamon, baking powder, baking soda, salt, and flour. Slowly mix this into the wet ingredients until just combined.
Baking
- Pour the batter onto your prepared pan, spreading it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for about 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper, then start from one end and roll the cake up in the towel. This will help it keep its shape.
Frosting & Assembly
- While the roll is cooling completely, beat together the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
- Once the cake is cool, carefully unroll it, spread the cream cheese frosting all over, and roll it back up.
- Wrap it in plastic wrap and refrigerate for at least an hour to set.
- When you’re ready to enjoy, slice into it with a serrated knife.
Notes
Avoiding Cracks: If your roll cracks, just call it 'rustic charm.' A little frosting on the cracks works wonders. This can be made a day ahead and stored in the fridge.