![Ashleigh Smith + photo](https://cdn.shopify.com/oxygen-v2/26990/12114/24902/616546/build/_assets/pfp-ashleigh-smith-A4EB6OHQ.webp?width=50&height=50)
Ashleigh Smith
![Pumpkin Roll](https://cdn.shopify.com/s/files/1/2016/2681/articles/Untitled_design_9e746bcd-7b6f-419a-949a-1fb303f69868.jpg?v=1698212662&width=100&height=35&crop=center)
Cake Ingredients
- 3/4 Cup Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 Cup Sugar
- 3 eggs
- 2/3 cup Pumpkin Puree
- 1 teaspoon Vanilla
Filling Ingredients
- 8 oz Cream Cheese Softened
- 6 Tablespoons Butter Softened
- 1 teaspoon Vanilla
- 1 Cup Powdered Sugar (Sifted)
![pumpkin roll ingredients](https://cdn.shopify.com/s/files/1/2016/2681/files/Pumpkin_Roll_Ingredients.jpg?v=1698230820)
Instructions
1. Preheat oven to 350 F. Combine all cake dry ingredients in a bowl and set aside. Mix the eggs, pumpkin, and vanilla together. Add the flour a little at a time until all cake ingredients are combined.
2. Line a jelly roll pan (10x15 inch baking sheet with a one-inch lip) with parchment paper. Add your cake mix and bake for 14-15 min. When done an inserted toothpick should come out clean.
3. While the cake is still warm remove it from the baking sheet and roll it up with the parchment paper. Allow to cool completely on a cooling rack while rolled up.
4. Once the cake is cooled, mix the filling ingredients. Unroll the cake and spread the filling. Roll the cake back up without the parchment paper.
5. Wrap in plastic wrap and refrrigerate for at least an hour before serving. Don't forget to top it by dusting with powdered sugar.
About the Author
![Ashleigh Smith's + photo](https://cdn.shopify.com/oxygen-v2/26990/12114/24902/616546/build/_assets/pfp-ashleigh-smith-A4EB6OHQ.webp?width=150&height=150)
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
Become a True Leaf Market Brand Ambassador! You’ll enjoy awesome perks, free products and exclusive swag & offers! Help us create a gardening revolution and help others experience the joy of growing!
Leave a comment
Your email address will not be published. Required fields are marked *
0 Comments
No Comments yet! Be the first to start a conversation
Further Reading
Chicken Rotini Salad
Ingredients 1 Cup Miracle Whip Salad Dressing 1/2 Cup Orange Juice 1.5 teaspoons Dried Basil 1/4 teaspoon powdered ginger 16 oz Rotini Pasta 2 Chicken Breasts Cooked, Chopped 1/2 cup Celery, chopped (2-3 Sticks) 1/2 cup Grapes, cut in half 1 can Mandar...
Ashleigh Smith
2024-06-081 min read0Easy Southwestern Stuffed Bell Peppers
Written By Lara Wadsworth Looking for a new spin on the classic stuffed bell pepper recipe? This easy and delicious filling is incredibly satisfying, and the whole recipe comes together in under an hour! I like to make the filling and then clean the ki...
Ashleigh Smith
2024-05-284 min read0Sunflower Microgreen Mighty Munchies
Ingredients Black Oil Sunflower Microgreens Olive Oil Salt Instructions Add your sunflower microgreens to a bowl. Toss with a light drizzle of olive oil. Grind some sea salt according to your personal preference and enjoy!
Ashleigh Smith
2024-01-221 min read0Celebration Rolls - Mung Bean and Wasabi Spring Roll
Ingredients 1 Packet Rice Paper Rolls 1 Carrot, shredded/grated 1 Medium Cucumber, shredded/grated Firm Tofu, cut into strips Small Jicama, shredded/cut into strips Small slightly unripe Mango, peeled and cut into strips 2 Cups Mung Bean Sprouts 2-3 Tb...
Juliet Webb
2024-01-222 min read0