Susan's Perfect Pumpkin Roll

9
Susan Feliciano

By
@frenchtutor

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 or so
Prep:
25 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • CAKE

  • 3 large
    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
    salt
  • 1/4 c
    powdered sugar
  • FILLING

  • 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

Step-by-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.
  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.

Printable Recipe Card

About Susan's Perfect Pumpkin Roll

Main Ingredient: Vegetable
Regional Style: American


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