Just a Bite – Maria’s Pumpkin Roll

Learn how to make this perfectly spiced pumpkin roll filled with cream cheese frosting.

Ingredients

Batter 

• ½ Can of Pumpkin puree (roughly 6 ounces) 
• 3 eggs 
• ½ cup vegetable oil or melted butter 
• ½ cup granulated sugar 
• ½ cup brown sugar 
• 1 tbsp vanilla extract 
• ½ tbsp cinnamon  
• ½ tbsp ginger 
• 1 ½ cup all-purpose flour 
• 1 tsp salt 
• 1 tsp baking soda 
• 1 tsp baking powder 

Cream Cheese Frosting 

• 1 block of softened cream cheese 
• 3 cups of powdered sugar 
• 1 tbsp vanilla extract 

Tools

Large mixing bowl, stand, or handheld mixer with medium bowl, whisk, rubber spatula, serrated knife (bread knife), measuring cups and spoons, piping bag, cookie sheet pan, and wax paper.

Instructions

• Preheat oven to 350 degrees, and line a cookie sheet with wax paper. Make the wax paper cover the entire cookie sheet and sides. Grease the wax paper. 
• In a large bowl, cream together oil (or melted butter) with brown and granulated sugars. 
• Add in eggs and whisk. 
• After that stir in the pumpkin puree. 
• Then mix in vanilla, cinnamon, and ginger. 
• Next, sift in flour, salt, baking powder, and baking soda. 
• Thoroughly mix to make sure there are no lumps in the batter. 
• Pour batter onto cookie sheet, and evenly spread mixture using a rubber spatula. 
• Put in the oven and bake for ten minutes. 
• Once the cake is done baking, immediately remove it from the pan (still on the wax paper). 
• Set it on an even, flat surface, and with a serrated knife, cut off the edges. 
• Then, cut the surface of the cake to be as even as possible. 
• After trimming the cake, roll the cake like a fruit roll up in the wax paper starting from a short side. 
• Place it on the counter or in the fridge until completely cool. 
• As the cake is cooling make the cream cheese frosting. 
• In a stand mixer, add cream cheese, powdered sugar, and vanilla. 
• Mix until it is a smooth texture. 
• Put frosting into a piping bag for easier application. 
• Once the cake is completely cool, carefully unroll it onto a flat surface. 
• Evenly pipe and spread frosting over the surface of the cake. Use only 2/3 of the frosting. 
• After the frosting is spread, gently roll the cake back up in the same direction as the first time. As you roll the cake, peel off the wax paper. 
• Once you have finished rolling it, place it on a cake stand and decorate it if desired (powdered sugar, cinnamon, leftover frosting. 
• Can serve immediately