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?


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.


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


mix together flour, sugar, and baking soda


add the pumpkin puree, eggs, and lemon juice.


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


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


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


While it cools make the cream cheese filling


mix the cream cheese, butter, vanilla, and sugar


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


get all the corners then roll the cake back up


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…


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


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.



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