Fall Party with Delicious Pumpkin Roll Recipe

Pumpkin Roll

Pumpkin roll is a yummy fall dessert, a moist pumpkin cake with fall spices is spread with cream cheese rolled. I use to make this pumpkin roll every fall at least one time. My whole family loves this fall spice pumpkin cake roll. This is my first roll cake. I got this recipe from my colleague, which she received it from her grandma. This traditional recipe is easy to follow and no fail recipe.

Ingredients for Pumpkin Roll

Egg – 3
Sugar – 1 cup
All purpose flour – 3/4 cup
Pumpkin purée – 2/3 cup
Baking soda – 1 tsp
Cinnamon powder – 1/2 tsp

Frosting Ingredients

Cream cheese – 8 oz
Powdered sugar – 1 cup
Vanilla extract – 1.5 tsp
Butter – 1 tbs (softened)

Directions

Baking Cake

Sift the flour, baking soda, cinnamon powder.
Crack three eggs into a large bowl.
Add sugar into the same bowl.
Use hand mixer to mix sugar and eggs until smooth.
Add the sifted ingredients little by little.
Mix with the spatula until everything is well mixed.
Preheat the oven to 350° F.
Take a cookie sheet and place a parchment sheet.
Pour the cake batter evenly.
Bake the cake for 15 minutes or until completely cooked.
Pumpkin cake ready.

Rolling the Cake

Let the cake sit for 5 minutes otherwise cake will break when rolling.
Take out the cake and flip the cake over a sugar sprinkled kitchen towel.
Remove the parchment paper slowly.
Roll the cake gently and let it sit to cool down completely.

Frosting for the filling

Take cream cheese and softened butter in a bowl.
Mix using a hand mixer until they mixed together.
Now add sugar and vanilla extract then mix again until smooth.
Cream filling ready.

Apply the cream

Unroll the cake and apply the cream filling all over the cake.
Roll the cake little tighter now and cover with plastic wrap.
Keep the cake roll in fridge for at least one hour.
Cut the pumpkin roll cake into slices.
Serve the pumpkin roll cake with evening tea.