Pumpkin Roll

from ButterYum
makes one 10-inch cake roll

Pumpkin Roll

makes one 10-inch cake roll


3/4 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon fine salt

1/4 teaspoon dried ground nutmeg (or 1/8 teaspoon fresh)

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon fresh lemon juice

confectioners sugar dusted kitchen towel


6 ounces cream cheese, room temperature

1 cup confectioners sugar, sifted

4 tablespoons unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

Preheat oven to 375F.  Spray a 10x15x1-inch jelly roll pan generously with flour/oil baking spray (or line pan with parchment paper).

Combine the flour, cinnamon, baking powder, salt, and nutmeg in a medium bowl; set aside.  In the bowl of a stand mixer fitted with the whip attachment, beat eggs on high speed for 5 minutes.  They will be light yellow and very fluffy.  Gradually beat in the granulated sugar, followed by the pumpkin and lemon juice.  Turn off the mixer to add the dry ingredients, then mix just until combined.  Pour into prepared jelly roll pan and smooth into an even layer.  Bake for 15 minutes, or until the cake springs back when touched.  Immediately turn cake out onto a clean kitchen towel that has been heavily dusted with confectioners sugar.  Roll the warm cake and towel together lengthwise and cool completely on a cooling rack.  In a small bowl, cream together the cream cheese, sifted confectioners sugar, butter, and vanilla extract.  Unroll cake and spread the filling into an even layer, avoiding 1-inch from the edges; re-roll cake.  Cover and refrigerate.  Just before serving, dust with confectioners sugar.  Slice into 1/2-inch thick slices. 

Note:  May be made ahead and frozen; thaw covered overnight in the refrigerator.  

recipe adapted from allrecipes.com