Pumpkin Roll by
Ingredients
For Cake:
1 cup granulated sugar
3/4 cup all purpose flour
1/2 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. pumpkin spice
3 large eggs
2/3 cup pumpkin puree
Powdered Sugar for rolling
For Filling:
12 oz. cream cheese, softened
1 tbsp. melted butter
1 tsp. pure vanilla extract
1 1/4 cups powdered sugar
1/2 tsp. kosher salt
Instructions
Preheat over to 350 degrees. Line a 15" X 10" jelly roll pan with parchment paper and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in cnter of cake comes out clean, about 15 minutes.
Meanwhile, lay out a large kitchen towel on yoour counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.
Starting at short end, gently but tightly roll cake into a log. Let cool completely.
Meanwhile, make filling; In a large bowl, combine cream cheese, melted butter, vanila powdered sugar, and salt. Using a hand mixer, whip until smooth.
When cake is cooled, gently unroll (its ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.
Meanwhile, lay out a large kitchen towel on yoour counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.
Starting at short end, gently but tightly roll cake into a log. Let cool completely.
Meanwhile, make filling; In a large bowl, combine cream cheese, melted butter, vanila powdered sugar, and salt. Using a hand mixer, whip until smooth.
When cake is cooled, gently unroll (its ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.