Pumpkin Roll

This Pumpkin roll makes for a delicious fall treat that the whole family is sure to love!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350 degrees Line jelly roll pan (any pan with raised edges) with parchment paper. Make sure to leave an extra inch of parchment paper on both sides of mixture to make for easy transfer after baking.

Step 2

2. In a large bowl, whisk together flour, salt, baking soda, cinnamon and pumpkin pie spice.

Step 3

In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.

Step 4

3. Add dry ingredients to the bowl of liquid ingredients and whisk until smooth and well blended.

Step 5

4. Pour mixture into a thick even line onto the parchment paper, in the pan.

Step 6

5. Bake for 14-15 minutes Immediately lift cake by parchment paper and set onto a flat, heat safe surface.

Step 7

1. Using the excess parchment paper, slowly roll cake into itself, and allow to cool completely. (We will remove parchment paper later.) (A wire rack is best for cooling, as it allows the bottom to cool at the same rate and prevents moisture during the cooling process)

Step 8

2. Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer - until mixture is fluffy and smooth.

Step 9

3. Once the cake roll is cooled completely, Using the parchment paper to help you, unroll the cake roll very carefully. Carefully apply cake filling to the cake roll in even layers (until you’re happy with thickness of the roll)

Step 10

4. Gently roll the cake and remove parchment paper. (Sprinkle powdered sugar to the outside of the roll, if desired) Cover with plastic wrap and refrigerate before serving

Step 11

5. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.