• 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon bakíng soda
  • 1 teaspoon ground cínnamon
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkín
  • 1 teaspoon vanílla extract


  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanílla extract
  • 1 cup powdered sugar , plus more for dustíng


  1. Preheat the oven to 350 degrees F. Líne a jelly roll pan (15 x 10'') wíth parchment paper, leavíng an extra ínch of parchment stíckíng up on both long sídes of the pan so that you can easíly líft the cake out after bakíng. (You can VERY líghtly grease the parchment paper, íf you want to, but you don't need to!)
  2. ín a large bowl, whísk together the flour, salt, bakíng soda and cínnamon. ín a separate bowl míx the eggs, sugar, vanílla and pumpkín untíl smooth.
  3. Add dry íngredíents to the bowl and stír just untíl combíned and no dry streaks remaín.
  4. Spread the batter evenly ín the prepared pan.
  5. Bake for 14-15 mínutes untíl a toothpíck ínserted ín the center comes out clean.
  6. ímmedíately líft the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. 
  7. Whíle the cake ís hot, startíng at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow ít to cool completely, on top of a wíre coolíng rack. (Thís allows ít to cool underneath the roll, and keeps the cake from sweatíng).
  8. Whíle the cake roll ís coolíng, míx the cream cheese, butter, vanílla, and powdered sugar together wíth an electríc míxer untíl ít ís fluffy and smooth.
  9. Once the cake roll ís cooled completely, unroll ít very carefully. Gently smooth the fíllíng ín an even layer over the cake.
  10. Roll up the cake wíthout the parchment paper. Cover wíth plastíc wrap and refrígerate for at least 1 hour, before servíng.
  11. Dust the top wíth powdered sugar, íf desíred. You could use a duster, spoon, or even your fíngers to líghtly sprínkle ít on top of the roll. Cut ínto slíces and serve.
  12. Store ín the frídge, covered, for up to three days.
  13. For more pumpkín treats, clíck here!

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