Pumpkin Roll

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Pumpkin Roll

Ingredients

  • 3 eggs
  • 2/3 cup pumpkin
  • 1 cup sugar
  • 1 teaspoon soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup plain flour
Icing
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Directions

  1. Combine all ingredients. Grease a 11-by-17-inch pan and line with wax paper. (Make sure the 11-by-17 sheet pan will fit into your oven, and if not use a smaller one. Your cake will be thicker but will still work.) Spray your pan, line it with the wax paper, then spray your wax paper. Pour mixture into pan and bake at 375 degrees for 13 minutes or until loaf springs back. Make sure your cake is completely done or it will split when trying to unroll.

  2. Take loaf out of oven, lay on clean dish towel; do not remove the wax paper. Roll up the cake jelly-roll style, then place in refrigerator for at least 1 hour. After the cake has cooled, take it out of refrigerator, take off old wax paper and lay cake on a clean sheet of wax paper. Unroll loaf, ice and roll up again. Wrap this in wax paper and then aluminum foil and place back in refrigerator for at least 1 hour. Take out of refrigerator when ready to serve. Slice in rounds.

  3. For icing, mix well and spread on roll.

Recipe courtesy of

Terri Batson of Hampstead

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