Natasha's Pumpkin Roll

Serves: 6-8 Prep time: 20 min Cook Time Time: 15 min Total Time: 60 min (includes cool time)

Ingredients

3 eggs

2/3 c pumpkin purée (not pie filling)

1 c sugar

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

3/4 c flour

1/4 c icing sugar and more for dusting

Icing:

8 oz cream cheese (softened)

1/4 cup butter (softened)

1 tsp vanilla

1 1/2 cup icing sugar

Dash salt

Directions

Combining all wet ingredients. Add dry ingredients and mix. Bake in a greased 11x14 pan at 350 for 13-15 minutes. A toothpick should come out clean when the cake is done.

While baking lay a clean tea towel on a cooling rack—dust in 1/4 cup of icing sugar. Lay aside.

Immediately after baking, scrape the edges of the cake with a knife and lift the cake using a spatula onto the prepared tea towel. Roll the cake in the towel, starting at the short edge. Let cool completely on the wire rack. 

While the cake cooks, prepare the frosting by beating cream cheese, butter, and vanilla together. Add the sifted icing sugar and beat until smooth. Unroll the cooled cake and spread frosting over the whole surface. Then, roll in the same direction it was previously rolled. Dust the top with icing sugar. Enjoy! 

Notes: Store in fridge. You can also wrap it in foil and freeze it for later! 

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Natasha Wilson