Aunt Maggie's Pumpkin Roll
When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?
Course Dessert
Cuisine American
Keyword fall baking, pumpkin, pumpkin roll
Prep Time 10minutes minutes
Cook Time 15minutes minutes
Cooling Time 3hours hours
Total Time 3hours hours 25minutes minutes
Servings 12 servings
Calories 272kcal
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Confectioners' sugar for dusting
Filling:
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups confectioners' sugar plus more for decorating
Instructions
- Begin by preheating the oven to 350 degrees F.
- Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
- In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
- Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
- Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
- In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
- Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
- Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.
Nutrition
Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 363mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2550IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.
