Recipe Cheat Sheet

Pumpkin Roll

1 roll (10 slices) · prep 30 min · total 150 min

Preheat oven to 375°F
Grease a 15x10-in jelly roll pan, line with parchment, grease the paper
3 large eggsbeat 5 min until thickbeat infold inspread in pan, bake 375°F 13 to 15 minturn onto a sugared towel, roll up warm, cool completely, about 45 minunroll, spread, roll up again, chill 1 hr
1 cup sugar
2/3 cup canned pumpkin puree
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup powdered sugar, for the towel
8 oz cream cheese, softenedbeat until smooth
2 Tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
Recipe Cheat Sheet
Card image

Pumpkin Roll, written out

Makes 1 roll (10 slices). Prep 30 min, cook 15 min, ready in 2 hr 30 min.

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup powdered sugar, for the towel
  • 8 oz cream cheese, softened
  • 2 Tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Before you start

  • Preheat oven to 375°F.
  • Grease a 15x10-in jelly roll pan, line with parchment, grease the paper.

Directions

  1. Beat 5 min until thick: eggs, sugar.
  2. Beat in: step 1, canned pumpkin puree.
  3. Fold in: step 2, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt.
  4. Spread in pan, bake 375°F 13 to 15 min: step 3.
  5. Turn onto a sugared towel, roll up warm, cool completely, about 45 min: step 4, powdered sugar.
  6. Beat until smooth: cream cheese, unsalted butter, powdered sugar, vanilla extract.
  7. Unroll, spread, roll up again, chill 1 hr: step 5, step 6.

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