This is the World's Best Pumpkin Roll! It is a perfectly moist and tender thin pumpkin cake that gets rolled up with a sweet cream cheese filling and dusted with powdered sugar.
3/4cupall purpose flour
Cream Cheese Filling:
1cuppowdered sugar plus extra for dusting
Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
Dust with powdered sugar before serving.
Once pumpkin roll is finished, I like to cover my pumpkin roll with plastic wrap and chill for at least an hour for cleaner cuts.
The World's Best Pumpkin Roll
Amount Per Serving
Calories 244Calories from Fat 117
% Daily Value*
Saturated Fat 7g35%
Vitamin A 3025IU61%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
The World's Best Pumpkin Roll https://therecipecritic.com/pumpkin-roll-recipe/