Pumpkin Roll

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Pumpkin Roll
Cake 3/4 cup flour 1 cup sugar 1 tsp. baking soda 2 tsp. apple pie spice (available in stores) 1 cup pumpkin purée 3 eggs 1 tsp. lime juice 1½ tsp. vanilla extract 1/2 cup pecans, chopped Confectioners’ sugar Filling 8 oz. cream cheese, softened 1/4 cup butter, softened 1 tsp. vanilla extract 2 cups confectioners’ sugar
Preheat oven to 375°F. In a large bowl, mix flour, sugar, baking soda, and apple pie spice. In a separate bowl, mix pumpkin purée, eggs, lime juice, and vanilla extract. Pour the wet ingredients into the dry mixture and blend. Spray or grease a jelly roll pan, then line with parchment paper. Spread the mixture evenly onto the pan and sprinkle with pecans. Bake for 15 minutes. Lay a piece of parchment paper on the counter, and sprinkle with confectioners’ sugar. Place cake on the paper and roll carefully; allow cake to cool in this shape. To make filling, mix cream cheese, butter, vanilla, and sugar with electric mixer until smooth. Unroll the cooled cake and remove the paper. Spread the filling evenly on cake. Roll it up and secure with plastic wrap. Let cool and serve.