Fall Dessert Recipes (Print Version)
Ingredients:
01 -
3/4 cup all-purpose flour.
02 -
1/2 teaspoon salt.
03 -
1 teaspoon baking soda.
04 -
1 teaspoon ground cinnamon.
05 -
1 teaspoon pumpkin pie spice.
06 -
1 cup granulated sugar.
07 -
3 large eggs.
08 -
2/3 cup canned pumpkin (or homemade pumpkin puree).
09 -
1 teaspoon vanilla extract.
10 -
8 ounces cream cheese, softened.
11 -
2 tablespoons butter, softened.
12 -
1 teaspoon vanilla extract.
13 -
1 cup powdered sugar, plus more for dusting.
Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Lightly grease a 10x15-inch jelly roll pan with non-stick spray and line with parchment paper, leaving extra overhang on the long sides.
03 -
In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
04 -
In another bowl, mix eggs, sugar, vanilla, and pumpkin until smooth.
05 -
Gently fold the dry ingredients into the wet ingredients until just combined, with no dry streaks.
06 -
Spread batter evenly into the prepared pan. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
07 -
Lift the cake out of the pan and place on a flat, heat-safe surface. Starting from a short end, carefully roll the warm cake and parchment paper together. Let it cool completely on a wire rack.
08 -
For the filling, beat softened cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
09 -
Once the cake is cool, gently unroll it, spread the filling evenly, leaving a 1-inch border.
10 -
Carefully roll up the cake without the parchment paper, wrap in plastic, and refrigerate for at least 1 hour before serving.
11 -
Dust with powdered sugar, slice, and serve as desired.
Notes:
01 -
For best results, allow the cake to cool fully before adding filling.
02 -
Use parchment paper to prevent sticking and make rolling easier.
03 -
Chilling helps set the roll and makes slicing easier.