Pumpkin Roll

76 comments

Appears in Cook's Country October/November 2009

The simple pumpkin sponge cake with cream cheese frosting needs no more than a dusting of powdered sugar.

SERVES 8 to 10 (Makes one 11-inch roll)

TIME 1 hour, plus 1 hour cooling and 1 hour chilling

Pumpkin Roll

WHY THIS RECIPE WORKS

To create the base for our Pumpkin Roll, we baked the cake on a sheet of greased parchment paper, making it easier to remove it from the pan when it came time to roll. Much to our surprise, it was not hard to roll a fully baked cake. While ...

Print