Christine's Pumpkin Roll
Recipe courtesy of Christine Brown
Sister Wives' Christine Brown loves anything pumpkin, and this delicious pumpkin roll recipe is one of her favorites! With fellow pumpkin lover, Janelle, coming to visit, Christine and daughter Truely got to work whipping up this crowdpleasing treat on the latest episode of Cooking with Just Christine. Scroll down for Christine's full pumpkin roll recipe and serve it up at home for a dessert your whole family will love!
- 3 large eggs
- 1 cup white sugar
- 1 cup Libby’s pumpkin puree
- 1 tsp. lemon juice
- 3/4 cup all purpose white flour
- 1 TBSP cinnamon
- 1 TBSP pumpkin pie spice
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 4 cups powdered sugar
- 16 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
Preheat oven to 375 degrees. Using an electric mixer, beat eggs until they are pale yellow and thick, about 5 minutes. Add sugar, pumpkin puree and lemon juice and stir to combine. In a small bowl combine flour. cinnamon and pumpkin pie spice. Fold into pumpkin mixture.
Line a jellyroll or half sheet pan with parchment paper and grease. Pour mixture into pan. Bake for 15 minutes until puffed and it springs back after touching.
While the cake is baking, make the filling. Combine all the filling ingredients into a large bowl and beat with a hand mixer or add ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Set aside.
Lay towel on counter, and sprinkle lightly with powdered sugar. Remove the cake from the oven and turn upside down onto the towel and remove the parchment paper. Use the towel to help lift the cake and fold it inward until it turns over itself. Continue to roll. Set aside to cool for 15 minutes.
Unroll pumpkin cake, spread the filling inside over the whole cake and roll back up. Wrap with plastic wrap and chill for a few hours, or overnight — it’s even better the next day!
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