Pumpkin Roll

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!

Servings: 8

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin
1 teaspoon vanilla extract

Filling:

8 ounces cream cheese , softened
2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 cup powdered sugar , plus more for dusting

Instructions

Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, 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. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
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 14-15 minutes until a toothpick inserted in the center comes out clean.
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 one of the short ends, use your hands to 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).

For full instructions kindly visit tastesbetterfromscratch.com.