• Ann Scarberry

Easy Pumpkin Roll

If you have been intimidated by a cake roll, you longer will. This is so simple, and produces such a pretty dessert, or a pretty addition to a holiday brunch table.



There's no special pan needed, or skill involved. Step by step instructions are on my Instagram page, saved in the highlights under "Holiday Baking".


You'll need:

3/4 C. Flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

3 eggs

1 C. sugar

2/3 C. pumpkin

1 tsp. lemon juice


For the Frosting:

6oz. cream cheese, softened

1/4 C. butter, softened

1/2 tsp. vanilla

1 C. powdered sugar

Dash of milk to thin out, if needed


In a mixing bowl, pass through a wire sieve the flour, powder, salt, and spices. Set aside. In another bowl, whisk the eggs, sugar, pumpkin, & lemon juice. Fold dry ingredients into wet ingredients, being careful not to over-mix.

Pour cake mixture into a parchment lined jelly roll pan. It will be thin, and may not reach all the sides, just make sure it resembles an even rectangle. Bake at 375 degrees for 12 minutes.

While cake is baking, get a clean flour sack type towel, and sprinkle generously with powdered sugar. When cake is removed from the oven, flip out of the pan, and onto the sugared towel. Peel off the parchment paper. Starting at the short side of the cake, roll up into towel. peel off the parchment paper. Set aside to cool completely.


In a stand up mixer, mix cream cheese, butter, vanilla, and sugar. If mixture seems too thick, add a tablespoon of milk, or heavy cream.


When the cake is cooled, unroll from towel and spread evenly with frosting. Roll back up. sprinkle with powdered sugar. Place on a platter to serve. Great for dessert, or breakfast. Freezes well.


Print Recipe here.


Enjoy!






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