The easiest classic fall pumpkin roll dessert with cream cheese frosting!
For the cake:
3/4 cups flour
1 cup sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
1 cup pumpkin
1 tsp vanilla
1 tsp lemon juice
For the filling:
1 8 oz package cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp. vanilla extract
1 cup powdered sugar
Optional: mini chocolate chips added to the cream cheese filling
Preheat the oven to 375. Mix all the cake ingredients and pour into a greased jelly roll pan or cookie sheet with sides. Bake for 15 minutes. While baking, get a hand towel, piece of linen, or other cloth and dampen it, then sprinkle with powdered sugar. When the cake is finished baking, you are going to let it cool for a couple of minutes, then flip it onto that towel. Roll up the cake and the towel from the short end and allow to cool for 20 minutes. (This will help it keep that rolled shape once you fill it.)
While it’s cooling, beat the cream cheese and butter together, then add vanilla and powdered sugar. Unroll the cake and towel and spread the filling evenly across the cake. Roll back up, this time without the towel, and wrap tightly in plastic wrap before refrigerating. Serve chilled, cut into 1/4″ slices with more powdered sugar sprinkled on top, if desired.
Do not forget to roll the cake before cooling.
Add mini chocolate chips to the cream cheese filling for an added crunch
Add cinnamon to the cream cheese filling for a fall-spice dessert
Keywords: pumpkin roll