baking · vegetarian
Pumpkin roll
Tender spiced pumpkin sponge rolled around sweet cream cheese filling.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Line a 25 x 38 cm sheet pan with parchment; heat oven to 190°C (375°F).
-
2
Whisk dry ingredients; beat eggs and sugar until thick, add pumpkin, then fold in the dry mix. Spread in the pan.
-
3
Bake 13–15 minutes; immediately turn out onto a towel dusted with powdered sugar, peel off the paper and roll up in the towel. Cool completely.
-
4
Beat filling ingredients smooth.
-
5
Unroll, spread filling, reroll without the towel, chill 1 hour and dust with powdered sugar.
