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Pumpkin Roll
Pumpkin Roll
"Are you looking for a dessert that is a little more special than the usual pumpkin or pecan pie? Let me be clear – there’s nothing wrong with those two dessert choices, by the way, those are some of my favorites but why not try something a little different but just as beloved? Let’s hear it for this Pumpkin Roll! This Pumpkin Roll recipe is the perfect recipe to feature on the Thanksgiving dessert table! This Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven!"
NotesPlease visit AmandasCookin.com for the full recipe!
Serves10 Slices
Preparation Time20 min
Chilling Time1 hr
Cooking Time15 min
Cooking MethodOven
Cooking Vessel Size15 x 10 inch jelly roll pan
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground Saigon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon Kosher salt
- 3 large eggs
- 1 cup granulated white sugar
- 2 cups pumpkin puree
- 8 ounces cream cheese
Instruction
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Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
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In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves and Kosher salt.
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In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree.
