Classic Pumpkin Roll

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F (190°C).

Line a jelly roll pan with parchment paper and grease it lightly.

In a mixing bowl, combine pumpkin puree, eggs, granulated sugar, and vanilla extract until smooth.

In another bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Spread the batter evenly in the prepared pan.

Bake for 15-20 minutes, until the cake springs back when touched.

While baking, prepare a clean kitchen towel dusted with powdered sugar.

Once baked, immediately invert the cake onto the towel and peel off the parchment paper.

Starting from one end, roll the cake up with the towel inside and let it cool completely.

In a bowl, beat together cream cheese, butter, powdered sugar until smooth and creamy.

Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.

Roll the cake back up without the towel and wrap it in plastic wrap.

Chill in the refrigerator for at least 1 hour before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens