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Pumpkin Roll Recipe
This Pumpkin Roll recipe screams fall, pumpkin spice and everything nice! Enjoy with some
pumpkin spice coffee
for the perfect Thanksgiving dessert.
100% pure pumpkin
all purpose flour
Pumpkin Roll Filling
Preheat oven to 350 degrees F.
Generously spray a large cookie sheet (approx. 12x17 inches or jelly roll pan with non-stick spray.
Using a mixing bowl, or stand mixer, add the eggs and mix on high for 5 minutes.
Add the sugar, pumpkin and lemon juice; mix until combined.
Add in the flour, cinnamon, salt, baking powder, and ginger; mix again until combined.
Pour the batter into the prepared pan, lightly spread to the edges.
Bake the cake for 15 minutes.
While the cake is baking, lie out a tea towel and generously sprinkle with powdered sugar. We recommend using a tea towel for this.
When the cake comes out, immediately loosen the edges with a knife and flip the cake onto the powdered sugar tea towel.
Starting at a short end of the cake, roll the cake up with the towel around it. Place the rolled cake onto a cooling rack for 20 minutes and prepare the filling.
Now to make the filling, get a medium-sized bowl, mix the powdered sugar, vanilla, butter, and cream cheese together.
After the 20 minutes, carefully unroll the cake and towel.
Spread the filling inside of the cake and roll the cake back up without the towel.
Place the rolled cake onto a large sheet of wax paper, fold up the sides and twist the ends up.
Chill the cake for at least an hour before cutting. Before serving, dust the pumpkin roll with powdered sugar.
Serve chilled and store in the refrigerator.