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susan's perfect pumpkin roll

★★★★★ 1
a recipe by
Susan Feliciano
Oak Ridge, TN

This recipe came to me via Facebook, from a web site called 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.

★★★★★ 1
serves 8 or so
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For susan's perfect pumpkin roll

  • CAKE
  • 3 lg
    organic eggs
  • 1 c
    raw sugar
  • 1 tsp
    organic vanilla extract
  • 2/3 c
    canned organic pumpkin
  • 3/4 c
    unbleached all purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 2 tsp
    pumpkin pie spice
  • 1/4 tsp
  • 1/4 c
    powdered sugar
  • 1 pkg
    (8 oz) neufchatel cheese
  • 1 stick
    (8 tbsp) butter
  • 1 1/2 c
    powdered sugar
  • 1 tsp
    organic vanilla extract

How To Make susan's perfect pumpkin roll

  • 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.
  • 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.
  • 3
    Bake for 13-15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel.
  • 4
    Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.
  • 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.
  • 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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