Classic Pumpkin Roll

14 INGREDIENTS • 14 STEPS • 1HR 20MINS

Classic Pumpkin Roll

Recipe

5.0

3 ratings

Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.

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Classic Pumpkin Roll

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Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.

Mom Loves Baking

My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.

http://www.momlovesbaking.com/

1HR 20MINS

Total Time

$1.32

Cost Per Serving

Ingredients

Servings

10

us / metric

3 Tbsp

Powdered Confectioners Sugar

3/4 cup

All-Purpose Flour

1/2 tsp

Baking Powder

1/2 tsp

Baking Soda

1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground

1/2 tsp

Ground Cloves

1/4 tsp

3

Sponsored

Eggland's Best Classic Eggs, room temperature

1 cup

Granulated Sugar

2/3 cup

Canned Pumpkin Purée

1 cup

Cream Cheese, softened

1 cup

Powdered Confectioners Sugar

1/3 cup

Unsalted Butter, softened

1 tsp

Vanilla Extract

Nutrition Per Serving

VIEW ALL

Calories

332

Fat

16.0 g

Protein

4.4 g

Carbs

43.0 g

Love This Recipe?

Classic Pumpkin Roll

Save

Mom Loves Baking

My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.

http://www.momlovesbaking.com/

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour the parchment paper.

step 2 Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour the parchment paper.

step 3

Sprinkle a thin, cotton kitchen towel with the Powdered Confectioners Sugar (3 Tbsp).

step 4

Combine All-Purpose Flour (3/4 cup), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Cloves (1/2 tsp) and Salt (1/4 tsp) in a small bowl.

step 4 Combine All-Purpose Flour (3/4 cup), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Cloves (1/2 tsp) and Salt (1/4 tsp) in a small bowl.

step 5

Beat Eggland's Best Classic Eggs (3) and Granulated Sugar (1 cup) in a larger mixing bowl until thick and pale yellow in color.

step 5 Beat Eggland's Best Classic Eggs (3) and Granulated Sugar (1 cup) in a larger mixing bowl until thick and pale yellow in color.

step 6

Beat in Canned Pumpkin Purée (2/3 cup). Then stir in dry ingredients.

step 7

Spread the mixture evenly into the prepared pan.

step 7 Spread the mixture evenly into the prepared pan.

step 8

Bake for 13-15 minutes or until top of cake springs back when touched.

step 9

Immediately loosen and turn cake onto prepared towel. Carefully peel off parchment paper.

step 10

Roll up cake and towel together, starting with narrow end. Cool on wire rack.

step 10 Roll up cake and towel together, starting with narrow end. Cool on wire rack.

step 11

For filling, beat Cream Cheese (1 cup), Powdered Confectioners Sugar (1 cup), Unsalted Butter (1/3 cup) and Vanilla Extract (1 tsp) in a small mixing bowl until smooth.

step 12

Carefully unroll cake and remove towel.

step 13

Spread cream cheese mixture over cake, and re-roll cake.

step 13 Spread cream cheese mixture over cake, and re-roll cake.

step 14

Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Serve and enjoy!

step 14 Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Serve and enjoy!

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