Pumpkin Cake Roll Recipe

Every fall I make pumpkin rolls. They are always a hit and so easy to do. I usually make a couple at a time and keep them in the freezer. You can pull them out for a party, dinner, or a sweet treat! The cake is moist and the cream cheese filling is delicious, plus the spirals look cool! Give this recipe a go! I am sure it will be a fall favorite.

Pumpkin Cake Roll

(Print Recipe)

3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 tsp lemon juice ¾ cup flour 1 tsp baking powder 2 tsps cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp salt

Filling 1 cup powdered sugar 1 8 oz. package of cream cheese 4 T butter ½ tsp vanilla

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.

Line a jelly roll pan with parchment paper. Spray with cooking spray. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop or in fridge.

Combine 1 cup powdered sugar, cream cheese, and butter, and vanilla. Beat until smooth. Gently unroll cake, remove the towel. Spread filling evenly over cake. Roll back up! Cover with foil and put in fridge or freezer. Best when made a day ahead.

**I always freeze them and pull them out when needed, they freeze beautifully!** ENJOY!!