Delicious Homemade Pumpkin Roll.

Happy Thanksgiving Friends!

This classic pumpkin roll recipe is made with real pumpkin puree and heavenly cream cheese filling. And it’s surprisingly easy to make.

Pumpkin roll with cream cheese filling is a must make Thanksgiving treat. The most beautiful thing about pumpkin roll like this one is that it gets better the longer it sits. So you can make it 2,3 days in advance and it will be better than right after you make it.

Ingredients:

• 1 cup flour
• 1/3 cup powdered sugar, plus more for dusting
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 3 eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 3/4 cup pumpkin puree

Frosting ingredients:

• 1 block cream cheese at room temperature
• 5- 6 tbsp butter at room temperature
• 1tsp vanilla extract
• 3/4 cup powdered sugar

Instructions:

1. Preheat to oven to 360F. Grease 10×15 jelly roll pan and line with parchment paper.
2. In small bowl mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and powdered sugar.
3. Beat together the eggs and sugar. Mix in the pumpkin puree and vanilla extract.
4. Now add dry mixture to wet mixture and stir just until combined. Pour batter into prepared pan and bake at 360F for 13-15 minutes or until the center springs back when pressed. Sprinkle powdered sugar all over the kitchen towel and set aside.
5. While the cake is still hot, dump it out onto the sugared towel. Peel off the parchment paper. Roll up the cake and place it on the cooling rack and let cool completely.
6. To prepare the filling to combine all the ingredients in the bowl of your stand or hand mixer and beat until light and fluffy.
7. After the cake is completely cooled unroll the cake spread the frosting in an even layer and gently roll back into a log. Wrap well with parchment paper refrigerate for at least 3 hours before serving.
8. Remove plastic wrap and dust cake with powdered sugar. (I like to mix powdered sugar and cinnamon for dusting) Serve with good tea or coffee.

Enjoy my friends 😉

NOTE:

• Roll it when it’s warm. This is the most important step to get a beautiful pumpkin roll. You want to roll your cake up as soon as it comes out of the oven so that it doesn’t crack. 
• Don’t frost before it’s completely cool. 

• You will need:

  • Parchment paper
  • spatula
  • hand or electric mixer
  • 10×15 jelly roll pan
  • kitchen towel
  • cooking spray or butter