The Best Pumpkin Cake Roll
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake roll 10 servings
 
Pumpkin Cake Roll The Best Pumpkin Cake Roll doesn't have pumpkin in it at all, it has roasted Butternut Squash!
Ingredients
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup mashed cooked butternut squash
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup finely chopped walnuts
  • Confectioners' powdered sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1¼ cup confectioners' powdered sugar
  • ¾ teaspoon vanilla extract
  • Additional confectioners' sugar, optional
Instructions
  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper or parchment paper; Spray the pan and paper with non stick spray. Spread 1 cup of chopped walnuts or pecans evenly over paper.
  2. In a mixing bowl, beat eggs on high for 3 minutes. Gradually add sugar; beat for 2 minutes. Mixture will be thick and lemon-colored. Stir in squash. Add flour, baking soda and cinnamon. . Spread batter evenly into prepared pan.
  3. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. The cake will start to pull away from the sides of the pan. Cool on a wire rack for 10 minutes and then loosen cake around the edges with a butter knife.
  4. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Store in the fridge while making the filling.
  5. Filling: In a mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to edge. Roll up again, removing towel.
  6. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired. Yield: 10 servings.
Notes
I’m always trying to cut calories and buy reduced fat cream cheese but don’t buy reduced fat for this recipe because it makes the filling too runny.

1 Butternut squash that is 3 pounds will give you 4 cups of mashed squash, which will make 6 cakes. Make sure the butternut Squash weights a little more than 3 lbs.
Recipe by Homemaking Divas at https://homemakingdivas.com/pumpkin-cake-roll/