Grandma’s Pumpkin Roll

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1 tbsp Pumpkin pie spice
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese

Found on berlyskitchen.com

Description

Ingredients

• 1 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 3/4 cup all-purpose flour
• 3 eggs
• 2 Tablespoons softened butter
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chopped pecans (optional)

Directions

• Preheat oven to 375 degrees.
• Grease the bottoms and side of a jelly roll pan or baking sheet (mine was 10 x 15 inches).
• Place waxed or parchment paper in the pan then grease the paper.
• Place all the cake batter ingredients sugar through eggs in the bowl of a stand mixer. Use the paddle attachment to mix on low speed until combined.
• Pour the cake batter into the prepared pan and bake for 15 minutes.
• Remove the cooked cake from the oven and place cake side down on a clean kitchen towel sprinkled with powdered sugar.
• Carefully remove the paper.
• Roll the towel and the cake together and allow the cake to cool.
• Use a whisk to combine the butter, cream cheese, vanilla, and powdered sugar.
• Add pecans if using.
• Unroll the cooled cake.
• Use a spatula to spread the filling over the cake but dont try to make it lay flat. The cake will try to roll at the ends.
• After filling the cake, roll the cake back up and wrap it in plastic wrap.
• Store it in the refrigerator for 1-2 hours to set.
• Sprinkle with powdered sugar before serving.
• Store any leftovers in an airtight container in the refrigerator.