Bake a Pumpkin Roll!

Ki and Tavion
“I don’t even like pumpkin stuff, but I liked that!” said Mr. Meredith.

By Kayla Trautman

“I love pumpkin stuff and it was very good!” said senior Brittany Gaughan.

This Pumpkin Roll was an amazing dessert and unbelievably easy to make. Not to mention, it was perfect considering it’s now November!

The pumpkin cake came out so moist which is surprising because it didn’t need any butter or oils. The cream cheese filling was absolutely delicious and had just enough sugar to even out the cream cheese.

I found this recipe on Pinterest, but you can also find it on the back of a can of Libby’s pumpkin.

RECIPE: Pumpkin Roll

Serves 10 people.  Takes 30 minutes to make.

Ingredients:

  • For the cake:
    • ¾ tablespoons powdered sugar
    • ¾ cup all- purpose flour
    • ½ teaspoon baking powder ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • ⅔ cup canned pumpkin
  • For the filling:
    • 1 package or 8 oz cream cheese, softened
    • 1 cup powdered sugar
    • 6 tablespoons butter, softened
    • 1 teaspoon vanilla extract
    • More powdered sugar for garnish

Preparation:

  1. Preheat oven to 375
  2. Grease a 13×18- inch half sheet pan
  3. Line with parchment paper
  4. Grease and flour paper
  5. Combine flour, baking powder, baking soda, spices, and salt in a small bowl.
  6. Beat eggs and sugar in a large mixing bowl until thick and pale yellow in color. Beat in pumpkin.
  7. Stir in flour mixture
  8. Spread evenly into prepared pan and bake for 13-15 minutes
  9. Sprinkle a thin, cotton kitchen towel with powdered sugar
  10. Immediately loosen and turn cake onto prepared towel
  11. Carefully pull off paper
  12. Roll up cake and towel together
  13. Cool
  14. For filling: Beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth
  15. Carefully unroll cake; remove towel.
  16. Spread cream cheese mixture over cake
  17. Reroll cake and wrap in plastic
  18. Refrigerate for an hour
  19. Sprinkle with powdered sugar before serving.

 

Emma
“Forget pumpkin bread and pie, this is the best pumpkin dessert of all time,” said Ms. Davis.

 

 

 

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