Pumpkin Roll

Pumpkin. Pumpkin. Pumpkin.

I love everything about this season.

Clothes. Food. Holidays…

So how does a moist pumpkin cake filled with cream cheese filling sound?

DSC_0137

3/4 C flour
1 C sugar
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ginger
1/4 Tsp nutmeg
1/4 Tsp allspice
1 C pumpkin puree
4 eggs
1 Tsp lime juice
2 Tbsp powdered sugar
1 package softened cream cheese
1/4 C softened butter
1 Tsp vanilla extract
1 C powdered sugar

Preheat oven to 350 degrees.

DSC_0061

Grease a piece of parchment paper and place it on a jelly roll pan.

DSC_0048

mix together flour, sugar, and baking soda

DSC_0050

add the pumpkin puree, eggs, and lemon juice.

DSC_0063

pour in the jelly roll pan evenly and bake for 16-18 min

DSC_0097

Lay a floured towel on the table turn the cake onto it

DSC_0098

Carefully roll it up and place it in the fridge for 10 min

DSC_0074

While it cools make the cream cheese filling

DSC_0092

mix the cream cheese, butter, vanilla, and sugar

DSC_0113

Take out your cake, unroll, and spread out the filling

DSC_0115

get all the corners then roll the cake back up

DSC_0118

wrap it in plastic wrap or in my case wax paper and tape

put it in the fridge to cool for 30-45 min and wait…

DSC_0102

While I waited I took pictures of my puppy looking out the window

DSC_0105

He was watching my dad gather roses for his mother in law

(cute right!)

When the cake is cooled cut a piece and invite other people

or else you will eat it all by yourself.

DSC_0137

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s