Best Ever Pumpkin Roll

If you are looking for the perfect holiday dessert, look no further! This Pumpkin Roll is perfect for serving at your Thanksgiving table and Christmas as well! The best part is that these freeze really well so you can make them beforehand, throw them in the freezer for an effortless dessert during the busy holiday season.

What You Will Need:

for the sponge,

• eggs- separated, room temperature

• pumpkin puree- fresh or canned

• sugar- granulated

• all-purpose flour-

• baking soda-

• cinnamon-

• salt-

for the filling,

• cream cheese- softened

• butter- softened

• powdered sugar-

• vanilla extract-

Start by preheating the oven to 350° Line a 15x10" baking sheet with parchment paper.

Whisk together the flour, baking soda, cinnamon, and salt; set aside.

Using a handheld mixer, beat the egg yolk for a few minutes until light and creamy. Gradually add in pumpkin puree and 1/2 cup sugar, continue beating until the sugar is dissolved.

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. This ensures that your pumpkin roll will be fluffy and pliable, so it won't break apart when you roll it up!

Add the egg yolk mixture and the dry ingredients to the beaten egg whites and combine well.

Spread the batter evenly onto the baking sheet and bake for 12 to 15 minutes until golden brown, it should spring back lightly when touched.

While the sponge is baking you can make the filling. Add the softened cream cheese, butter, powdered sugar, and vanilla together until creamy.

Let the sponge cool for 5 to 10 minutes. Lay down another sheet of parchment paper; alternatively, you can use a clean kitchen towel, sprinkled with powdered sugar but I find using parchment paper to be the easiest and less messy way! Carefully take the baking sheet and flip the sponge onto the parchment paper. Slowly peel the top layer of parchment off then roll it up and let cool completely.

When the sponge has cooled completely, unroll and spread the filling evenly to within 1/2 an inch from the edge. Roll it up again, once it has started you can lift the parchment paper to guide it as you roll it up. Cover with plastic wrap and place in the freezer until firm. Dust with powdered sugar before serving.