Pumpkin Roll Recipe
By: McCormick Kitchens
Made With:
Everyone will be impressed when you bring out this pumpkin cake roll at dessert time.
Everyone will be impressed when you bring out this pumpkin cake roll at dessert time.
Key products
Instructions
- Preheat oven to 350°F. Butter a 15x10x1-inch baking pan. Line the pan with wax paper; butter the paper. Mix granulated sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice, and salt in a large bowl. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in the prepared pan.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Place a clean kitchen towel on the work surface; dust with 2 tablespoons of confectioners' sugar. Loosen cake around the sides of the pan with a small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of the towel over the short side of the cake, then roll up the cake jelly-roll style. Cool the cake completely.
- Mix cream cheese, 1 cup confectioners' sugar, butter, vanilla, and the remaining 3/4 teaspoon pumpkin pie spice in a medium bowl until well blended and smooth. Stir in walnuts, if desired. Unroll the cake onto the towel. Peel off wax paper. Spread cream cheese mixture evenly over the cake. Using the towel, roll up the cake and place seam-side down on a serving platter. Trim ends of the cake.
- Refrigerate for 1 hour or until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.
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