VanBuren Recipes

Pumpkin Roll

Name: Pumpkin Roll
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup granulated sugar; 3 large eggs; 2/3 cup canned pumpkin (or homemade pumpkin puree); 1 teaspoon vanilla extract; 8 ounces cream cheese (, softened); 2 Tablespoons butter (, softened); 1 teaspoon vanilla extract; 1 cup powdered sugar (, plus more for dusting)

8 servings

분량

10 minutes

활동 시간

1 hour 55 minutes

총 시간

요리 시작

재료

3/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 cup granulated sugar

3 large eggs

2/3 cup canned pumpkin (or homemade pumpkin puree)

1 teaspoon vanilla extract

8 ounces cream cheese (, softened)

2 Tablespoons butter (, softened)

1 teaspoon vanilla extract

1 cup powdered sugar (, plus more for dusting)

방향

Preheat oven to 350 degrees F.

Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.

Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.

Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.

Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.

Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).

Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.

Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.

Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.

영양 정보

1회 제공량

칼로리

360 kcal

지방 전체

15 g

포화 지방

8 g

불포화 지방

5 g

트랜스 지방

0.1 g

콜레스테롤

106 mg

나트륨

350 mg

탄수화물 전체

53 g

식이섬유

1 g

총 당류

42 g

단백질

6 g