Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting
and rolled into a festive log.

Fall is finally in the air and I’m in the mood for pumpkin. Have you been getting some cooler weather in your neck of the woods too? I’m in Georgia and boy has it been a hot summer. The last few days, it’s gotten down to the 50s at night and up in the 70s during the day. Just heavenly!

Classic Pumpkin Roll
 Servings 10 servings


For the cake
3-4 tablespoons powdered sugar
3/4 cup 115g 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 room temperature
1 cup 225g granulated sugar
2/3 cup 175g canned pumpkin
For the filling
1 package 8oz/227g cream cheese, softened
1 cup 125g powdered sugar
6 tablespoons 84g butter, softened
1 teaspoon vanilla extract
More powdered sugar for garnish if desired


For cake: Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
(Recipe adapted from Libby's brand pumpkin.)

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