Delicious! This is great for a Halloween or Thanksgiving dessert. We LOVE pumpkin roll and this recipe is fairly similar to the one I usually use so I thought I’d try it out…really REALLY great…everyone at Thanksgiving dinner enjoyed it! I would def make this again YUM!
- 3 large eggs eggs
- 1 cup white sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- ¼ cup butter, softened
- 1 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
1Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with wax paper.
2Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
3Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
4Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
5Beat cream cheese, confectioners’ sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
6Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.