Dessert: Pumpkin Roll Recipe

For a great Pumpkin Roll you will need the following:

For the cake

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin

• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract


[*Picture taken by Ravyn/Krystal Dark*]

You will first need a small bowl for the dry mix and a medium/large bowl for the egg and combo mix.

1. Mix the flour, baking powder, baking soda, cinnamon, cloves and salt in the small bowl.
2. Beat the eggs and granulated sugar in the medium/large bowl until it has thickened.
3. Beat the pumpkin into the egg mixture until compleatly blended.
4. Stir in flour mixture.

For this part you will need a 10x15 jelly roll pan/cookie sheet, a rubber spatula,parchment paper, a hand mixer and a clean mixing bowl.

1. Grease the jelly roll pan (I use spray on PAM). Line the pan with parchment paper, then grease(PAM) and flour the paper.
2. Spread the pumpkin cake mixture evenly in the pan. Add walnuts at this point if you would like. (I decided not to)
3. Bake in preheated oven at 375 degrees(Farenheit) for 13 to 15 minutes or until the cake is springy.

4. While the cake is baking, make the filling by beat the cream cheese, butter, powdered sugar and vanilla extract.
5. Prepare the towel by laying it flat and sprinkling powdered sugar all over it.
When the cake is done, flip it upside-down onto the towel. Peel away and roll the cake and the towel together.
6. Let the cake cool in the fridge for 15 minutes

For the finish you will need an angled or rubber spatula and plastic wrap.

1. Carefully unroll the cake.
2. Spread the cream filling thoroughly

3. Reroll the cake tightly and carefully.
4. Store in the fridge for at least an hour but longer is better
5. Serve sliced and sprinkled with powdered sugar
6. Enjoy!