Pumpkin Roll

I have another pumpkin cake-ish recipe for you. I hadn't ever attempted this before and I was really hesitant. But it wasn't hard at all and it was totally worth it! I was impressed that it was as good as it was and I had made it myself.

Pumpkin Roll

Recipe Adapted From: AllRecipes.com

1/4 cup Powdered Sugar (to sprinkle on towel)
3/4 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ginger

1/2 teaspoon Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup Granulated Sugar
2/3 cup Pumpkin Puree

1/4 cup Powdered Sugar

Cream Cheese Frosting

1- 8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar, sifted
6 Tablespoons Butter, softened
1 teaspoon Vanilla

1. Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper. Sprinkle a towel with powdered sugar.

2. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in small bowl. In the bowl of a stand mixer beat eggs and sugar until thick. Mix in pumpkin. Stir in flour mixture until just combined. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll the cake and remove towel. Spread cream cheese mixture over cake. Re-roll the cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Sprinkle with the 1/4 cup powdered sugar before serving.

I shared this at
Totally Tasty Tuesdays