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Pumpkin Roll

Name: Pumpkin Roll
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 cup pumpkin puree; 3 eggs; 1 cup sugar; Â½ cup canola oil; 2 cups all-purpose flour; 1 tablespoon fresh ginger, grated; 1 teaspoon cinnamon; Â½ teaspoon nutmeg; Â½ teaspoon baking powder; Â½ teaspoon baking soda; Â½ teaspoon salt; Â½ cup powdered sugar; 1 package (8 ounces) cream cheese; 8 ounces Crisco; 3 cups powdered sugar; 1 tablespoon fresh ginger, grated; 1 teaspoon vanilla extract; Â¼ teaspoon salt; Powdered sugar; Mint; Candied ginger

This classic dessert features a flavor combo that can’t be beaten: pumpkin and cream cheese frosting.

Nathan Lambrecht

Print Recipe

Makes: 10-12 servings
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

Cake:

1 cup pumpkin puree
3 eggs
1 cup sugar
½ cup canola oil
2 cups all-purpose flour
1 tablespoon fresh ginger, grated
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup powdered sugar

Filling:

1 package (8 ounces) cream cheese
8 ounces Crisco
3 cups powdered sugar
1 tablespoon fresh ginger, grated
1 teaspoon vanilla extract
¼ teaspoon salt

Optional garnishes:

Powdered sugar
Mint
Candied ginger

Instructions

Preheat oven to 350 degrees and line a 10-by-15-inch jelly roll pan with parchment paper. Spray the parchment with nonstick cooking spray.
In a large bowl, whisk together the pumpkin, eggs, sugar and oil. Add the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt and stir until just combined. Do not overmix.
Using a spatula, spread the batter evenly over the entire parchment-lined pan. Bake for 13 to 15 minutes, or until the cake springs to the touch. Allow to cool for about 5 minutes.
Generously sprinkle the powdered sugar over the cake. Starting at the narrow end, gently roll up the cake and parchment together into a log shape. Set aside until completely cool.
Meanwhile, prepare the filling. In a medium bowl, combine all filling ingredients and beat until very creamy.
Once the cake has cooled completely, gently unroll it and carefully spread the filling evenly over the top. Gently roll the cake up again, this time without the parchment. Refrigerate until filling is well set. Slice off the uneven or messy ends and garnish with more powdered sugar, mint or candied ginger, if desired.