This homemade pumpkin roll is the perfect sweet and rich treat for the fall or all year long. The aroma of pumpkin will fill the kitchen and I promise you this roll will not last long! With only 15 minutes of baking time, it is very simple to make and a for sure hit with the whole family or you just may want to keep it all to yourself it is that good!
Homemade Pumpkin Roll
PREP TIME: 10 mins
BAKE TIME: 15 mins
WAIT TIME: 1 hr
TOTAL TIME: 1 hr 25 mins
SERVINGS: 15
AUTHOR: Fry Fam
INGREDIENTS
Cake
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup all purpose flour
Filling
- 8 oz cream cheese
- 4 tbsp Margarine
- 1 cup confection sugar
- 1 tsp vanilla
INSTRUCTIONS
- In a large bowl, beat eggs, sugar, and pumpkin. Add dry ingredients and then spread evenly into a 10×15 pan that is lined with parchment paper.
- Bake at 350 for 14-15 min.
- Sprinkle powdered sugar heavily over kitchen towel using a sieve or sifter (can be done by hand). Turn cake onto towel and remove parchment paper. Sprinkle Heavily with more confection sugar and roll up quickly with towel and let cool
- Prepare filling mixing all ingredients together in medium sized bowl. Unroll cake carefully and spread with filling. Roll it back up and wrap in plastic wrap and then tin foil.
- Refrigerate or freeze. (For best results, slice while at least partially frozen). ENJOY!
Fry Fam’S TIPS
- If you notice your pumpkin roll is sticking just add a little more powdered sugar. This will give best results and make the roll much easier to work with.
- I personally recommend freezing the roll as it is much easier to cut and serve, however if you want the slices to be served with more of a moist, unfrozen texture. Cut 4 or 5 slices and simply put them in the refrigerator for 15 mins or so to let them thaw and then serve.
NUTRITION (Per serving)
CALORIES: 210 cal, CARBOHYDRATES: 25g, PROTEIN: 4g, FAT: 9g, SATURATED FAT: 5g, SODIUM: 245mg, POTASSIUM: 68mg, FIBER: 0.7g, SUGAR: 21g, VITAMIN A: 42.1%, VITAMIN C: 2%, CALCIUM: 4.5%, IRON: 5.5%
