Pumpkin Roll

Enjoy the flavors of fall with this Pumpkin Roll recipe filled with cream cheese frosting!

3/4 cup all-purpose flour, sifted 1 tsp. baking powder 1 tbsp. pumpkin pie spice 1/4 tsp. kosher salt 3 eggs, lightly beaten 1 1/2 tsp. vanilla extract 1 cup sugar 2/3 cup canned pumpkin 8 oz Cream cheese 1 cup Powder Sugar 6 tbsp. salted butter, softened 1 tsp. vanilla extract

Preheat the oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.

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

In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.

Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.

Pour batter into pan and bake for 15 minutes. Turn the cake out onto a work surface and slowly roll the cake into a log.

Let cool completely. Combine all frosting ingredients in the bowl of a stand mixer and beat until light and fluffy.

Unroll the cake and gently spread the cream cheese mixture onto it.

Roll the cake up again carefully, and wrap it tightly in plastic wrap. Refrigerate for 1 hour.

Remove plastic wrap and dust the cake with powdered sugar. Slice and serve.

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