Pumpkin Roll

I found this recipe online and I couldn't be happier! It's so easy to make and so good!

Pumpkin Roll

Line a baking sheet with a silicone sheet and spray it with non-stick cooking spray. Do not forget the sides.

For the cake
In a medium bowl, combine:
¾ cups all purpose flour (113 g)
½ tsp baking powder
½ tsp baking soda
1 tbs pumpkin pie spice
¼ tsp salt
In a small bowl, with the hand mixer, beat until thick
3 large eggs
1 tsp vanilla
1 cup sugar (215 g)
Add 2/3 cup pumpkin purée and mix to combine.
Stir into flour mixture, and spread evenly into prepared pan.
Bake @325 for 25-27 minutes, rotating the pan at 12 minutes.
Allow to cool.

Cream cheese filling
Beat until smooth:
11 oz cream cheese
1 cup powdered sugar
1 tsp vanilla

Spread the filling over the cake. Roll, starting with the smaller side. Cover with plastic film and refrigerate for at least 1 hour.
Remove a very thin slice on both ends and slice the cake in 9 pieces.
Sift powdered sugar over the slices, before moving them.
Separate with square wax paper.

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