Pumpkin Roll!

Make an amazing Pumpkin Roll Cake for the perfect get together.

This has such a wonderful flavor!

It's perfect anytime during Autumn when your taste buds are dying for pumpkin!

Here's what you'll need for pumpkin roll:
3 eggs

1 cup sugar

3/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 teaspoon pumpkin pie spice

2/3 15 oz. can of pumpkin

Beat the 3 eggs and 1 cup sugar until thick and creamy looking.

Add 2/3 of the can of pumpkin...about 1 1/2 cups...mix.

Then add in all the dry ingredients and mix.

Get your pan, lined and greased!
You must grease the silicone mat...it's such a sticky cake!

If you don't have a silicone mat, use wax paper.

Grease and flour is the best.

Spread it on and bake in the oven.
Bake at 375* for 15-20 minutes. I checked mine at 15 and it was too doughy still.

Check to see if the cake bounces back when you touch it softly.

Have a tea towel with powdered sugar dusted all over it.

Flip the cake on the towel quickly.

Peel off the silicone mat!
Here's where you will be glad you greased it!

Then take the towel and roll the cake up in it--towel and all!
(I am sorry there aren't pictures of this process...I had to roll it...it's not hard, I promise)

Put it in the fridge until it is completely cooled.

Any good dessert has cream cheese frosting!!!

Mix up the cream cheese frosting while it cools:

8 oz. cream cheese

6 TBSP butter

1 cup powdered sugar

1 tsp vanilla

Mix until smooth

Unroll the cake, then spread the cream cheese frosting all over the cake.

Now roll up just the cake.
It's got the "muscle memory" of being rolled...so it shouldn't be too difficult.

Once it's rolled, wrap it in plastic wrap and refrigerate.

Let it chill for a few hours,
Then open up and slice.

Remove the ends...they aren't as pretty for guest, but make a great taster.

Sprinkle some powdered sugar on the pumpkin roll and it's ready to serve!

Check out my blog Doodlecraft for more fun!

And don't forget to vote!