Pumpkin Roll
A classic spiced pumpkin cake rolled around a cream cheese filling — a showstopper fall dessert.
Prep: 30 min
Cook: 15 min
Total: 45 min
10 servings
Instructions
Beat eggs and gradually add sugar.
Blend in pumpkin, salt, baking soda, cinnamon, and flour.
Cover a jelly roll pan with Pam-sprayed wax paper. Spread cake mixture evenly. Sprinkle with pecans.
Bake at 375°F for 15 minutes.
15 min
Turn upside down on a tea towel covered with powdered sugar. Remove wax paper. Roll towel into an oblong roll while still hot.
After it has cooled, mix cream cheese, vanilla, butter, and powdered sugar into filling. Unroll cake and spread filling evenly, then re-roll.
Cut the roll in half and wrap in foil. Keep refrigerated or freeze.
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