Delicious Pumpkin Roll

8
Bryson Hatfield

By
@BestBaker90

Out of this world is the only three words used to describe this delicious cake! Use it as your Thanksgiving dessert and your guests will have a go-to dessert for years to come.

Blue Ribbon Recipe

We have always thought rolled desserts are so pretty. This pumpkin roll is the perfect example. They look like they're difficult to prepare, but they really aren't. The cake in this pumpkin roll is moist and spongy with hints of nutmeg in every bit. The sweet cream cheese filling has just the right balance of buttery, tang, and sweetness. This may become your new signature dessert for holiday meals. It's out of this world delicious. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
10 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • PUMPKIN ROLL

  • 3 large
    eggs
  • 1 c
    sugar
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 2/3 c
    canned real pumpkin (not pie mix)
  • 3/4 c
    self-rising flour
  • FILLING

  • 8 oz
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 2 c
    powdered sugar, sifted
  • 1 1/2 tsp
    pure vanilla extract

How to Make Delicious Pumpkin Roll

Step-by-Step

  1. Beat eggs for 5 minutes. Sift flour and spices. Gradually add sugar to the eggs. Add spiced flour to the creamed mixture alternating with pumpkin. Mix well.
  2. Spread mixture in a greased 10 X 15 X 1" jelly roll pan. Bake at 350 F for 15 minutes.
  3. Sprinkle towel with powdered sugar. Turn cake onto towel.
  4. Carefully roll up the towel.
  5. While the cake is cooling, combine the butter and cream cheese. Add powdered sugar and vanilla extract. Spread mixture over cooled cake.
  6. Re-roll like a jelly roll. Dust top with powdered sugar.
  7. The longer it sits, the better it gets.

Printable Recipe Card

About Delicious Pumpkin Roll

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Collections: Pumpkin Patch Fall Food
Other Tag: Heirloom
Hashtags: #pumpkin #roll



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