Easy Pumpkin Roll Recipe

Author: Sarah Fedrizzi

Equipment:

- Parchment Paper

- Jelly Roll Pan (10x15)

- Whisk

Ingredients: 

- 3/4 cup all purpose flour

- 1/2 tsp salt

- 1 tsp baking soda 

- 1 tsp ground cinnamon

- 1 tsp pumpkin pie spice

- 1 cup granulated sugar

- 3 large eggs

- 2/3 cup canned pumpkin

- 1 tsp vanilla extract

Filling:

- 8 oz of cream cheese, softened

- 2 tbsp butter, softened

- 1 tsp vanilla extract

- 1 cup powdered sugar

Instructions:

1. Preheat oven to 350 degrees F

2. Lightly grease a jelly roll pan with non-stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment stick up on both long sides of the pan so that you can easily lift the cake out after baking. Light y grease the parchment paper. 

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

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

5. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan. 

6. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. 

7. Immediately lift the parchment paper and hot cake out of the pan and onto a hot, flat surface. While the cake is hot, starting at the short end, gently and slowly roll the cake (and parchment paper) all the way up. Allow it to cool completely on top of a wire cooling rack. 

8. While the cake is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is smooth and fluffy. Once the cake is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border. 

9. Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least one hour before serving. 

10. Dust the top with powdered sugar and cut into slices. Enjoy!