susan's perfect pumpkin roll

Name: Susan's Perfect Pumpkin Roll
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE; 3 large organic eggs; 1 cup(s) raw sugar; 1 teaspoon(s) organic vanilla extract; 2/3 cup(s) canned organic pumpkin; 3/4 cup(s) unbleached all purpose flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 2 teaspoon(s) pumpkin pie spice; 1/4 teaspoon(s) salt; 1/4 cup(s) powdered sugar; ## FILLING; 1 package(s) (8 oz) neufchatel cheese; 1 stick(s) (8 tbsp) butter; 1 1/2 cup(s) powdered sugar; 1 teaspoon(s) organic vanilla extract

(1 RATING)

153 Pinches 9 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Sep 17, 2013

This recipe came to me via Facebook, from a web site called LovePomegranatehouse.com. I have altered the spices and increased the filling ingredients as I feel like it could really use more filling. The taste of the cake is DELICIOUS! And this is not hard to do at all. I had put off making this because rolling a cake seemed like a difficult task - but it was very simple. Hope you enjoy my take on this.

Rate

prep time 25 Min

cook time 15 Min

method Bake

yield 8 or so

Ingredients

CAKE
3 large organic eggs
1 cup raw sugar
1 teaspoon organic vanilla extract
2/3 cup canned organic pumpkin
3/4 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 cup powdered sugar
FILLING
1 package (8 oz) neufchatel cheese
1 stick (8 tbsp) butter
1 1/2 cups powdered sugar
1 teaspoon organic vanilla extract

How To Make susan's perfect pumpkin roll

Step 1

Set cream cheese and butter out to soften to room temperature. Preheat oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and grease and flour the paper. I used Baker's Joy spray to make this step easier. Sprinkle a clean kitchen towel with the 1/4 cup of powdered sugar.

Step 2

In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. In the large bowl of a mixer, beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin and beat a few more seconds. Stir in the flour mixture. Spread the batter evenly into the prepared pan.
Step 3

Bake for 13-15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel.
Step 4

Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.
Step 5

Beat cream cheese, butter, 1 1/4 cups powdered sugar, and 1 tsp vanilla until smooth. Beat in additional 1/4 cup powdered sugar as necessary to make a good spreading consistency. Carefully unroll cake and spread filing over cake.
Step 6

Reroll the cake and wrap in plastic wrap or waxed paper tightly. Refrigerate for at least 1 hour before serving. Slice in 3/4" pieces to serve.
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