How to Make a Pumpkin Roll
Who says pumpkins are just for soups? If you’re not aware yet, pumpkins make sweet and delicious desserts that are nothing but sumptuous—just like this pumpkin roll recipe below.
Ingredients:
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions:
- Preheat the oven to 190 degrees Celsius. Grease a cookie sheet or a 9×13 inch jelly roll pan and sprinkle some flour onto it.
- Mix together pumpkin pie spice, sugar, baking soda and flour in a large bowl. Stir in the lemon juice and eggs with the pumpkin puree. Pour the mixture into the prepared pan and spread it evenly.
- Bake for fifteen minutes.
- Use a linen towel damped in water on a flat surface. Dust a pinch of confectioner’s sugar then turn the cake on top of the towel. With the cake on the towel, slowly roll the towel in upward lengthwise direction. Using a cooling rack, leave the cake-in-towel for twenty minutes.
- Next, do the icing. Blend vanilla, butter, sugar and cream cheese with an electric mixer or a wooden spoon.
- Once cooled, unroll the cake and spread the icing onto it. Re-roll the cake (the cake itself and not in the towel). Wrap it with plastic wrap, and keep refrigerated up to two weeks in aluminum foil.