pumpkin cake roll recipe

0 likes 0 comments Recipe by Danielle Joy

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup pumpkin puree
3 eggs
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

(for the filling:)
8 oz cream cheese at room temp.
2 Tbsp unsalted butter, at room temp. ( or 2 sticks of butter)
1 tsp vanilla extract
1 1/4 cups confectioner sugar
1 zest of orange

Prep. Time → 20 min

Cook Time → 15 min

1. 1. Preheat the oven to 375*. Line a 15x10 inch Jelly Roll pan with parchment paper, and spray it with some non-stick spray; set aside.

2. 2. take dry Ingredients, and sift them in a another bowl; set aside.

3. 3.In a another bowl, add eggs& sugar: use a hand mixer, mix till 3 mins.

4. 4.Add vanilla extract, and pumpkin puree. Mix again:

5. 5.Add dry Ingredients: Mix again.

6. 6.Pour into baking pan: Spread to make even:

7. 7.Put in oven 14 mins till cake is completely cooked: then let cool for 5 mins.

8. 8.Take a large lint-free kitchen towel, and cover it with confectioner sugar; also have a rack by you.

9. 9.Invert cake to towel: slowly roll up with the kitchen towel, put on cooling rack, and let cool for a couple of hours.

10. 10.(for filling:)

11. 11.In a bowl, add cream cheese, and butter: Cream together till combined:

12. 12.Add zest of orange, vanilla extract, and confectioner sugar, slowly combined till nice and creamy.

13. 13.Unroll Jelly roll on table, and spread inside. Roll again gently, but without towel:

14. 14. Put the towel on top of it again, and put in fridge for a few hours, for it to set.

15. 15. When done, cut on a angle, and sprinkle some confectioner sugar on top.

desserts, baking, dessert, fall, kitchen, pumpkin October 02, 2016 15:18

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Danielle Joy
“I’m 22, I’m passionate about cooking; I continue what I love to do, and my biggest reward and joy is that I help people get over their fear of the kitchen, and become passionate about it. ”
26 years old
United States