Pumpkin Roll Recipe

🧂 Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup 100% pure pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter

  softened
• 8 oz cream cheese

  softened

Instructions

• 1 Preheat oven to 350 degrees F.
• 2 Generously spray a large cookie sheet (approx. 12×17 inches or jelly roll pan
  with non-stick spray.
• 3 Using a mixing bowl, or stand mixer, add the eggs and mix on high for 5 minutes.
• 4 Add the sugar, pumpkin and lemon juice; mix until combined.
• 5 Add in the flour, cinnamon, salt, baking powder, and ginger; mix again until
  combined.
• 6 Pour the batter into the prepared pan, lightly spread to the edges.
• 7 Bake the cake for 15 minutes.
• 8 While the cake is baking, lie out a tea towel and generously sprinkle with
  powdered sugar. We recommend using a tea towel for this.
• 9 When the cake comes out, immediately loosen the edges with a knife and flip the
  cake onto the powdered sugar tea towel.
• 10 Starting at a short end of the cake, roll the cake up with the towel around it.
  Place the rolled cake onto a cooling rack for 20 minutes and prepare the
  filling.
• 11 Now to make the filling, get a medium-sized bowl, mix the powdered sugar,
  vanilla, butter, and cream cheese together.
• 12 After the 20 minutes, carefully unroll the cake and towel.
• 13 Spread the filling inside of the cake and roll the cake back up without the
  towel.
• 14 Place the rolled cake onto a large sheet of wax paper, fold up the sides and
  twist the ends up.
• 15 Chill the cake for at least an hour before cutting. Before serving, dust the
  pumpkin roll with powdered sugar.
• 16 Serve chilled and store in the refrigerator.

Nutrition Info