Ingredients for Aunt Colleen's Pumpkin Roll
- 4 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- Lemon Juice
- 1 cup all-purpose flour
- Baking Soda
- Pumpkin Pie Spice
- 1/2 teaspoon salt
- Cream Cheese
- Vanilla
- Powdered Sugar
- Margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
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How to Make Aunt Colleen's Pumpkin Roll
- Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan; line with parchment paper, leaving an overhang on the long sides to assist with rolling.
- In a large bowl, beat 4 large eggs on high speed for 5 minutes, until pale and thick.
- Gradually add 1 cup granulated sugar, beating until combined.
- Gently whisk together 1 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gradually add the wet ingredients to the egg mixture, mixing until just combined. Do not overmix.
- Gently fold in 1 cup all-purpose flour and 1 teaspoon baking powder.
- Pour batter into prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately sprinkle the warm cake with powdered sugar. Carefully loosen the edges from the pan using a thin spatula.
- Using the parchment paper overhang, gently roll up the cake from the long side while it's still warm. Let it cool completely.
- While the cake cools, prepare the filling (recipe below).
- Once the cake is completely cool, carefully unroll it. Spread the filling evenly over the cake. Reroll the cake tightly, removing the parchment paper.
- Dust with powdered sugar and chill for at least 30 minutes before slicing and serving. Enjoy warm, cold, or frozen!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
128g
Fat
31g
Carbs
13g
