Recipe: Perfect Ed's Pumpkin Roll

Ed's Pumpkin Roll. Learn how to make a pumpkin roll with this classic pumpkin roll recipe! It's an easy Thanksgiving dessert to make ahead of time, it's filled with a heavenly cream cheese filling. This is the easiest pumpkin roll recipe I've ever made.

With a few simple tips you'll have perfect swirls of cake and cream cheese filling. This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is. Pumpkin Roll is synonymous with Thanksgiving in my family, and I hope soon - in yours. You can have Ed's Pumpkin Roll using 12 ingredients and 19 steps. Here is how you cook it.

Ingredients of Ed's Pumpkin Roll

1. It's of Cake Ingredients 😊.
2. Prepare 3 of eggs.
3. Prepare 2/3 c. of canned or cooked (boiled) strained pumpkin.
4. Prepare 1 t. of baking soda.
5. Prepare 1/2 t. of cinnamon.
6. Prepare 1 c. of sugar.
7. It's 3/4 c. of flour.
8. It's of Cream Filling Ingredients 😊.
9. You need 8 oz. of cream cheese (Philadelphia brand).
10. Prepare 3/4 t. of vanilla extract (imitation works).
11. It's 2 T. of margarine or butter.
12. Prepare 1 c. of 10x sugar.

This Pumpkin Roll recipe is easier than you think, and will make you a holiday dessert superstar. This pumpkin roll recipe is moist, delicious, spiced, and filled with cream cheese frosting. Pumpkin roll— a beautiful classic fall dessert that everyone loves! This homemade pumpkin roll recipe yields.

Ed's Pumpkin Roll instructions

1. Prepare Cake 😊.
2. Grease a 9x13 pan (I use a glass pan) with margerine or butter.
3. Line pan to top edge with 1 sheet of wax paper.
4. Grease pan again.
5. Mix cake ingredients.
6. Pour mix into pan evenly.
7. Bake 350¤ for 15 minutes.
8. Test with toothpick to ensure cake is fully baked.
9. Turn pan upside down to place cake in the middle of a "non-fuzzy" tea towel (to avoid the cake sticking to a towel).
10. Peel back the wax paper beginning at one end to separate the cake.
11. Lightly sprinkle sugar on cake.
12. Roll cake in towel and set aside for 30 minutes to cool down (while the filling is being prepared).
13. Mix filling ingredients until smooth 😊.
14. Unroll cake and spread filling (while cake is on the towel).
15. Re-roll cake as the towel is peeled back from the cake.
16. Wrap cake in wax paper, then foil.
17. Refrigerate for 1 day (2 days best) or freeze.
18. Take a thin slice from each end of the cake before serving to provide a smooth finished surface of the end slices. (a frozen cake should thaw about an hour prior to serving).
19. Cut into half inch slices (or your own desired thickness, and serve.

This Pumpkin Roll is an easy, beautiful cake to make in the fall! It's a pumpkin spice cake with a cream cheese buttercream filling. This pumpkin roll is lightly spice and super moist, with a tangy cream cheese filling. The Pumpkin Roll—not to be confused with The Pumpkin Roll—is a type of Swiss roll cake baked and shared. You just can't beat a classic pumpkin roll recipe, and this one has a trick for making the process easier then ever.