Pumpkin Roll with Cream Cheese Frosting
Dessert
Yield
12 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
powdered sugar
for sprinkling |
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves, ground
|
|
| ¼ | teasoon |
salt
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
canned pumpkin purée
Libby's |
|
| Cake filling | |||
| 8 | ounces |
cream cheese
Phily |
|
| 1 | cup |
powdered sugar
|
|
| 6 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
powdered sugar
for sprinkling |
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves, ground
|
|
| 0.3 | teasoon |
salt
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 158 | ml |
canned pumpkin purée
Libby's |
|
| Cake filling: | |||
| 231.2 | ml/g |
cream cheese
Phily |
|
| 237 | ml |
powdered sugar
|
|
| 9E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven 375℉ (190℃) F.
Grease 15x10 jellyroll pan; line w/wax paper; grease and flour paper.
Sprinkle thin, cotton kitchen towel w/powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
Beat eggs and sugar w/mixer until thick; beat in pumpkin; stir in flour mixture.
Spread evenly into prepared pan; bake 15 minutes.
Immediately loosen and turn cake onto prepared towel; peel off paper.
Roll up cake and towel together, starting w/narrow end; cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla in small bowl w/mixer until smooth
Carefully unroll cake; remove towel; spread cream cheese mixture over cake; reroll cake.
Wrap in plastic wrap and refrigerate 1 hour.
Sprinkle w/powdered sugar before serving.
