Pumpkin Roll
Print RecipeIngredients
- 3 eggs, beaten
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon allspice
- Cooking spray
- ⅔ cup pumpkin purée
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- Extra confectioners’ sugar for dusting
Instructions
Preheat oven to 375 degrees. Spray 10×15 sheet pan or jelly roll pan with cooking spray. Cover with parchment paper. In medium bowl, mix eggs, sugar, cinnamon and pumpkin. In separate bowl, mix flour and baking soda. Add to pumpkin mixture; blend until smooth. Spread evenly in pan and bake 15 to 25 minutes. Remove from oven. Cool until you can handle and roll cake. Lay cotton towel down and sprinkle with confectioners’ sugar. Remove cake from pan and place on towel. Roll up the cake by rolling the towel inside it. Place seam side down to cool completely.
Prepare frosting by mixing butter, allspice, cream cheese, confectioners’ sugar and vanilla extract. Unroll cooled cake and remove towel. Spread with cream cheese filling. Roll up again without the towel, dusting with confectioners’ sugar as you roll. Wrap with plastic wrap and refrigerate until ready to serve. Serve unwrapped, dust top lightly with confectioners’ sugar and slice into 10 servings.
