Pumpkin Roll

By rainmaker

Ingredients

• 1/4 cup powdered suger
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• Filling
• 1 - 8 ounce cream cheese softened
• 1 cup powdered sugar sifted
• 6 tablespoons butter softened
• 1 teaspoon vanilla extract

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375 degrees. Line a 15 x 10 inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

Step 2

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt.

Step 3

In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick.

Step 4

Add in pumpkin and mix to combine.

Step 5

Stir in flour mixture.

Step 6

Spread batter evenly into prepared pan.

Step 7

Bake for 13 to 15 minutes or until top of cake springs back when touched.

Step 8

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.

Step 9

In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth.

Step 10

Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.