Pumpkin Roll With Silky Cream Cheese Frosting

October 30, 2019

 

Pumpkin roll with a silky cream cheese frosting.  What more could you ask for?  

 

Light and airy pumpkin cake rolled up with the yummiest cream cheese frosting, that is like spoon licking good.

 

 

It all starts off with the spiced pumpkin cake.  It's super soft and airy, it's got the perfect amount of bounce to it.  Yes, cakes have bounce, like when you poke it and it springs back.  That's a moist cake!  

 

I whipped the eggs for awhile to get them nice and frothy/thick.  Then in goes the rest of the ingredients.  I also sift my dry ingredients, it helps the cake be lighter.

 

 

You'll want to bake it right away, because it has baking soda in it and you don't want to leave a batter with baking soda sitting for long - it's best to pop it right in the oven.  So, you spread it out, and you don't want it to be too thin or it will be dry.  1/2" is what you'll be aiming for once it's baked.  Straight out of the oven you turn it on to a clean (do I need to specify clean? please use a fresh clean kitchen towel, haha) and dusted with powdered sugar, kitchen towel.  Then it gets rolled up, for about an hour, to cool and it will hold its circular roll shape.  Magic -- right!?

 

Slather on the cream cheese frosting, re-roll and call it a day.

 

 

Ingredients:

3 eggs

1 c white sugar

2/3 c pumpkin puree

3/4 c flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

splash of vanilla

1 tsp pumpkin pie spice

1/2 tsp cinnamon

 

cream cheese frosting filling

1 stick cream cheese (8 oz), softened

4 tbsp butter, softened

1 c powdered sugar, sifted

pinch of salt

splash of vanilla

 

Instructions:

  1. Preheat oven to 400

  2. In the bowl of a stand mixer, beat the eggs on high for 3-5 minutes, until they have thickened and are fluffy

  3. Mix in the white sugar, stir for a minute

  4. Mix in the pumpkin puree and splash of vanilla

  5. In a separate bowl sift together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon

  6. Add this to the mixer, on low speed, until just combined

  7. Spray a 10x15 inch pan with nonstick spray, cover with a layer of parchment paper

  8. Spread the batter evenly over the parchment paper, to all sides (if your pan is bigger than 10x15 only spread it out to those measurements)

  9. Bake for 7-9 minutes, poke it and it should bounce back

  10. Whip together the cream cheese frosting filling; cream cheese, butter, powdered sugar, pinch of salt and vanilla until smooth and silky

  11. Lay flat a clean kitchen towel, dust with powdered sugar

  12. Remove the cake from the oven and quickly flip on to the towel, face down (so the parchment paper side is face up)

  13. Gently remove the parchment paper and sprinkle with a littler more powdered sugar

  14. Roll the cake up and let it sit for 1 hour until cool

  15. Unroll and spread with the cream cheese frosting

  16. Roll back up, slice and serve!

enjoy -- tara

 

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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