Ingredients
- Pumpkin puree: 1 cup
- Eggs: 3 large
- Granulated sugar: 1 cup
- All-purpose flour: 3/4 cup
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- Step 2: In a large bowl, beat together pumpkin puree, eggs, and granulated sugar until well combined.
- Step 3: In a separate bowl, whisk together flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 4: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Immediately turn the baked pumpkin sheet onto a clean kitchen towel dusted generously with powdered sugar. Carefully roll the cake up in the towel and let it cool completely.
- Step 6: While the cake cools, prepare the filling. In a bowl, beat together softened cream cheese and powdered sugar until smooth and creamy. Once the cake is cool, carefully unroll it, spread the cream cheese filling evenly over the surface, and re-roll it tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- To prevent sticking, make sure the kitchen towel is generously coated with powdered sugar before rolling the warm cake.
- For longer storage, tightly wrap the pumpkin roll in plastic wrap and then foil, keeping it fresh in the refrigerator for up to 3 days.
- A slice of pumpkin roll pairs perfectly with a dollop of whipped cream and a sprinkle of chopped pecans.
- If you're short on time, the cream cheese filling can be made ahead and stored in the refrigerator until the cake is cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American