Homemade Pumpkin Roll

HOMEMADE PUMPKIN ROLL

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Pumpkin roll sponge cake ▢ 3 eggs ▢ 1 C sugar ▢ 2/3 C pumpkin ▢ 3/4 C flour ▢ 1 tsp baking powder ▢ 1 tsp ginger ▢ 1 tsp nutmeg ▢ 1/2 tsp cloves ▢ 1/2 tsp salt ▢ 2 tsp cinnamon Cream Cheese Filling ▢ 2 C powder sugar ▢ 8 oz Cream Cheese ▢ 1/4 C Butter ▢ 1/2 tsp Vanilla

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Sift flour, sugar and seasonings, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.

Pour and smooth evenly into a standard sized sheet pan lined with parchment paper. Bake at 375 degs for 12 mins.

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While cake is still warm and sprinkle a light layer of powder sugar over. Invert on to clean tea towel and roll up. Let cool until room temperature or in refrigerator.

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Cream together butter and cream cheese at room temp, add in vanilla and powder sugar. Beat all ingredients till creamy and smooth.

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When cooled spread cream cheese filling evenly over inverted cake. Gently roll cake.

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Place on large platter and sprinkle with powder sugar. Refrigerate and serve chilled.

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CHECK OUT SOME OF OUR OTHER PUMPKIN DESSERT RECIPES!

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