PUMPKIN ROLL CAKE WITH BUTTERCREAM FILLING

You can fill your pumpkin roll with different flavored frosting. We’ve filled ours with a traditional buttercream frosting, but you can opt for cream cheese frosting or even chocolate buttercream or chocolate cream cheese frosting. Chocolate and pumpkin go surprisingly well together. Give it a try!

Pumpkin Cake Rolls are so fun because they are impressive to guests and have such a lovely presentation perfect for the holidays. They take a little patience and some skill but are still relatively easy to make.

I use a serrated knife to slice the roll, so it keeps its shape and doesn’t go flat on you. Even if it did, the flat cake still tastes great!

INGREDIENTS
For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large Eggs
• 1 cup sugar
• 2/3 cup canned 100% pure pumpkin [See Note]

For the Filling:

• 1-1/2 cups powdered sugar, sifted
• 1 stick butter, softened
• 1 tsp vanilla
• 1 tbsp milk

Optional Garnishes:

• 2 tbsp powdered sugar to garnish, if desired
• Sprig fresh spearmint, for garnish
• toasted cinnamon pecans

INSTRUCTIONS

1. Pre-heat the oven to 375 degrees F.
2. Grease a 15x10x1-inch jelly roll pan (affiliate link) and line a piece of parchment paper, leaving some extra room on the long (15-inch) sides. This is so you can easily lift the cake out of the pan after baking. Generously grease and flour the top of the parchment paper and set aside.
3. .......................................

for full instruction please see : kitchendreaming.com

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