It’s no secret that I love all things pumpkin. Baked goods, oatmeal, pancakes, coffee…I definitely get my fill while it’s in season! I had an open can of pumpkin that needed to be used up so I decided to make a pumpkin roll.
It was definitely easier that I thought it would be and came together quickly (though I made the cake one day and frosted it the next). I think I over baked it a little but it was still good. It’s a little more spongy than a regular cake as it needs to be rolled without cracking. I decided to make a cinnamon cream cheese filling to spice it up a little.
Give it a whirl for an easy, yet impressive, seasonal dessert! Or breakfast…we don’t judge!
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
Whipped Cinnamon Cream Cheese Frosting (Filling)
- 1/2 cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 cup cool whip or homemade whipped cream
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
For the cake, combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling, beat butter and cream cheese together until smooth. Add the vanilla and cinnamon and combine. Slowly add the powdered sugar, mixing well after each addition until smooth. Fold in whipped topping.
Carefully unroll cooled cake. Spread evenly with prepared frosting. Reroll cake. Cover with plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar, slice, and serve.
Source: Adapted from Very Best Baking