Pumpkin Roll Recipe

Total: 75 mins
Prep: 60 mins
Cook: 15 mins
Yield: 1 cake (14 servings)

Updated 04/07/19

Everyone just loves this Pumpkin Roll Cake made in a jelly roll pan. This moistness of the the pumpkin cake is further enhanced by the cream cheese filling.

3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

Preheat oven to 350 degrees.

Mix flour, soda and pumpkin pie spice and set aside.
Blend eggs, sugar and pumpkin.
Add flour mixture and mix well.
Spread onto a well-greased jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.)
Bake for 10-15 minutes.
Mix remaining ingredients and set aside in refrigerator.
Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll).

Once cooled to room temperature, mix cream cheese mixture to soften.
Unroll pumplin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.)
Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour.
When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

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