The holiday season is very busy for all of us and it can be challenging to keep up with the requests to bring a dessert or treat to share. I often make a delicious Pumpkin Roll recipe that I received years ago which can be made ahead of time and frozen until needed. It's perfect for parties and entertaining, but also makes a wonderful gift.
This recipe makes two Pumpkin Rolls of about 10 servings each, depending on how you slice it up!
What You Need
Jelly Roll Pan, 11 x 15
Cake Ingredients
- 1 Cup Sugar
- 3 Eggs
- 2/3 Canned Pumpkin
- 3/4 Cup Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 1/2 Tsp. Cinnamon
Icing (beat together all items with a mixer)
- 2 Tbsp. Butter
- 1 Cup Confectioner's Sugar
- 1 8-oz. Softened Cream Cheese
- 1 Tsp Vanilla
How to Make It
- Spray inside of Jelly Roll Pan with cooking spray and line with wax paper.
- Mix cake ingredients and pour into pan onto wax paper.
- Bake 15-20 minutes (cake will be real thin). Ensure it is cooked through.
- Sprinkle a cotton dish towel with a thin layer of confectioner's sugar.
- Carefully dump cake onto the sugared dish towel while hot.
- Remove pan and carefully peel off wax paper.
- Cake shape is rectangular. Using the towel, roll cake long-end to long-end. Towel will be wrapped in cake.
- Let cool at least 20 minutes while rolled up.
- While cooling, make the icing.
- When cake is cool, unroll it and spread with icing.
- Re-roll cake (without towel) and then cut it in half.
- Wrap each half in foil and store in refrigerator or freezer.
Yummy!!
