← BrowseAmerican

Pumpkin Roll

AmericanDessertMedium
Prep
20 min
Cook
15 min
Total
155 min
Serves
12
✦

Ingredients

pumpkin sheet cake

  • butter, for greasing pan
  • 3eggs
  • 1 cupgranulated sugar
  • 0.667 cuppure pumpkin puree
  • 1 tsplemon juice
  • 0.75 cupall-purpose flour
  • 1 tspground cinnamon
  • 0.5 tspground nutmeg
  • 0.5 tspground ginger
  • 0.5 tspsalt
  • 1 tspbaking powder
  • 0.5 tspbaking soda
  • confectioners'/powdered sugar, for dusting cake and towel

filling

  • 1 cuppowdered sugar
  • 4 tbspbutter, softened
  • 6 ozcream cheese, softened
  • 1 tspvanilla extract

Method

  1. 1Preheat oven to 375°F. Grease a 15x10-inch jelly-roll pan and line with parchment paper. Grease the parchment paper and then sprinkle with flour.
  2. 2Lay a clean, damp linen towel on the counter and sprinkle evenly with confectioners' sugar.
  3. 3Combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt into a small bowl.
  4. 4For Cake: Beat eggs until light and fluffy, about 5 minutes. Slowly add in sugar, lemon juice, and beat until thick. Beat in pumpkin using an offset spatula. Stir in flour mixture. Spread evenly into prepared pan.
  5. 5Bake for 15 minutes, or until cake springs back when lightly touched.
  6. 6Immediately turn the cake out onto the lined towel. Peel off the parchment paper and cool cake completely. Gently roll the cake up in the towel, starting with the short end.
  7. 7For Filling: Mix together powdered sugar, vanilla, butter, and cream cheese until smooth and fluffy.
  8. 8Carefully unroll the cake and spread filling over cake to within 1 inch of the edges. Roll cake up again.
  9. 9Cover and chill until cold.
  10. 10Remove from fridge and dust with powdered sugar and slice for serving.

Notes

Best served chilled. Will last 3 days refrigerated and 1 month frozen. This recipe has been adapted from the Classic Pumpkin Roll found on Libby's canned pumpkin.