Best Easy Pumpkin Roll Recipe
easy pumpkin roll recipe
features a simple trick to prevent sticking and cracks so you get a perfect show-stopping dessert every single time! Try this gorgeous pumpkin cream cheese roll for your next Thanksgiving dinner!
fall, pumpkin spice, pumpkin spice cake, rolled cake
Stacey aka the Soccer Mom
pumpkin pie spice
or pumpkin pureee
Cream Cheese Filling ingredients
1 - 8
Preheat your oven to 350°F and line a 15x10" cookie sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
In a separate large bowl, whisk together the eggs and sugar.
Whisk the vanilla extract and pumpkin puree into the egg/sugar mixture.
Using a rubber spatula, fold in the dry ingredients into the bowl of wet ingredients, until well combined and smooth.
Scoop batter onto the prepared cookie sheet and gently spread until it is evenly distributed.
Bake for 13-16 minutes or until the top of the cake springs back when lightly touched.
As soon as you remove the pan from the oven, immediately pull the parchment paper and cake off the pan and onto your workspace.
Carefully roll up the cake and parchment paper together into a log and place on a wire rack to cool completely.
For the Cream Cheese Filling
Beat together the cream cheese, butter, vanilla, salt and powdered sugar until smooth.
When cake is completely cool, gently unroll it onto the counter until it is mostly flat.
Spread the cream cheese filling on the cake, taking care not to tear the cake.
Roll the cake back up, peeling away the parchment paper as you roll.
You can cut and serve immediately, but chilling in the fridge first helps it hold its shape.
To keep your cake from becoming sticky:
Roll cake immediately after baking (make sure it's cool enough to handle, but still warm).
Do not put warm cake in the fridge.
Frost only after cake is completely cool.
Best Easy Pumpkin Roll Recipe https://thesoccermomblog.com/easy-pumpkin-roll/