Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
2 tbsp black cocoa powder (for the design)
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 10×15 inch jelly roll pan, lining it with parchment paper.
Step 2: In a small bowl, mix 2 tablespoons of the pumpkin batter with 2 tablespoons of black cocoa powder to create the design paste.
Step 3: Pipe spooky designs (trees, bats, or webs) onto the parchment paper and bake for 2 minutes to set, then remove from the oven.
Step 4: In a large bowl, beat eggs and granulated sugar until thick; stir in the pumpkin puree.
Step 5: Fold in the flour, baking soda, and spices until just combined, then gently pour this over your baked designs.
Step 6: Bake the haunted pumpkin roll recipe for 12-15 minutes or until the top springs back when touched.
Step 7: Immediately turn the cake onto a powdered sugar-dusted towel, remove the parchment, and roll the cake up with the towel while hot.
Step 8: While the cake cools, beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
Step 9: Unroll the cooled cake, spread the filling evenly, and reroll tightly without the towel before chilling for at least 2 hours.
Notes
Always roll the cake while it is hot to prevent cracking. Use black cocoa for the darkest possible designs.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: haunted pumpkin roll recipe, Halloween dessert, pumpkin roll, black cocoa, spooky cake
