Easy Homemade Pumpkin Roll

🧂 Ingredients

• 3/4 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 1 cup sugar
• 2/3 cup pumpkin puree

  (NOT pumpkin pie mix)
• 3 large eggs
• 1 teaspoon vanilla
• 8 oz cream cheese

  softened
• 1 cup powdered sugar
• 2 Tablespoons butter

  softened
• 1 teaspoon vanilla

Instructions

• 1 Preheat your oven to 350°F
• 2 Combine the sugar, pumpkin, vanilla, and eggs in a large bowl and mix well.
• 3 In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice
  until it’s mixed well.
• 4 While mixing, slowly add in the dry ingredients to the pumpkin mixture and mix
  until you no longer see any white powder mixture.
• 5 Spray a cookie sheet with non-stick spray, then line it with wax paper. Leave a
  few inches on each side so you have room to remove it from the pan using the wax
  paper after baking.
• 6 Bake at 350 for 15 minutes.
• 7 Allow it to cool for ten minutes.
• 8 After ten minutes, use the excess wax paper to remove the pumpkin cake from the
  cookie sheet and place it flat on a cooling rack to cool for ten more minutes.
• 9 After the additional ten minutes, roll the pumpkin cake up with the wax paper
  still attached.
• 10 Allow the cake to cool completely before adding the filling, about 10 more
  minutes.
• 11 In a large bowl combine the cream cheese, powdered sugar, butter, and vanilla
  and mix until smooth.
• 12 Once the cake is completely cool, unroll it, lay it flat, and spread the filling
  evenly over the whole surface of the cake.
• 13 Roll the cake back up, this time slowly removing the wax paper as you roll.
• 14 Store in a sealed container in the fridge overnight or for 4-6 hours minimum
  before serving. I use a fresh piece of wax paper and a piece or two of scotch
  tape to seal it.
• 15 Cut into 1" sliced and dust with powdered sugar before serving (before or after
  cutting both work!).

Nutrition Info