Perfect Pumpkin Roll
Active Time: 45 minutes
Total Time: 1 hour and 45 minutes
Servings:
8 – 10 servings
- Fleximat
- Perforated Baking Sheet
- Medium Bonmat
- Stainless Mixing Bowl
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Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pure pumpkin
- 1 cup walnuts or pecans, chopped
- 1 8oz package cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar, optional
Instructions
Cake Instructions:
- Preheat oven to 375°F and place oven rack in center position.
- Place Fleximat on Perforated Baking Sheet and set aside.
- In Mixing Bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt and set aside.
- Beat eggs and sugar in separate bowl until thick.
- Beat in pumpkin. Stir in flour mixture and spread evenly onto Fleximat.
- Sprinkle with nuts if desired.
- Bake for 13-15 minutes or until the top of the cake springs back when touched.
- Unmold cake onto Bonmat and sprinkle with powdered sugar.
- Begin rolling both the cake and Bonmat and lay it so that the end is on the bottom, so it doesn’t unroll. Place on cooling rack.
Filling Instructions:
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
- Carefully, unroll the cake.
- Spread the cream cheese mixture over the cake, but not all the way to the ends asit will be squeezed out when you roll it.
- Re-roll the cake.
- Wrap it in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving.
Enjoy cooking from our bon COOK kitchen to yours!
