I saw your subject line and got excited because I've had a can of pumpkin on the counter and thought I've found a new recipe to try out... Muffins it is, then. 😉

Here it is. Its from budgetbytes.com

CAKE INGREDIENTS

▢ non-stick cooking spray ($0.01)
▢ ¾ cup all-purpose flour (110g, $0.09)
▢ 1 tsp baking soda ($0.01)
▢ ¼ tsp salt ($0.01)
▢ 2 tsp pumpkin pie spice ($0.16)
▢ ½ cup granulated sugar (115g, $0.19)
▢ ½ cup brown sugar (115g ($0.28)*)
▢ 3 eggs ($0.68)
▢ ⅔ cup pure pumpkin puree (canned, (150g) $0.41**)
▢ 1 Tbsp powdered sugar (for dusting, $0.02)

CREAM CHEESE FROSTING INGREDIENTS

▢ 8 oz. cream cheese (room temperature, $1.68)
▢ 2 Tbsp butter (softened, $0.23)
▢ 1 cup powdered sugar (115g, $0.28)
▢ 1 tsp vanilla extract ($0.44)

INSTRUCTIONS

Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 10×15 sheet tray. Line it with parchment paper, pressing in the sides. Also, lightly grease the top of the parchment.
To make the cake, in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
In another medium bowl, whisk together the sugar, brown sugar, eggs, and canned pumpkin.

Pour the dry ingredients into the bowl and whisk until combined.

Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula. Gently tap the tray to even it out.

Place the tray in the oven and bake for 13-15 minutes, until the center springs back when lightly pressed.
Remove the tray from the oven. With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. Then, carefully and slowly roll the cake with the parchment all the way up into a roll. Set it on a rack to cool completely, for about an hour.

While cooling, make the cream cheese frosting. In a medium bowl, use a hand mixer on low speed to beat together the softened cream cheese and butter. Once combined, add the powdered sugar and vanilla. Continue beating until it’s smooth.

Once the cake is cooled, carefully unroll it and lay it flat. Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border.

Discard the parchment paper. Gently roll the frosted cake back and wrap the whole cake with plastic wrap. This will help it keep its shape while the cream cheese hardens. Refrigerate the pumpkin roll for at least an hour, or overnight.

Dust with powdered sugar, cut into 1-inch slices, and enjoy. Makes eight 1” serving slices.

Tomorrow is another day, and I stumbled across aging peaches in the fridge, so today I’ve got peach cobbler in the oven as I speak.

Probably better to do the extra dessert tomorrow with a plan to take half of it into work so I’m not stuffing myself with sweets on the regular, anyway.

Thanks!

or, use a 1/2 cup and a 1/cup.

I have set that has 3/4 and 2/3 along with 1/4, 1/2, and 1 full cup.

I’d get the whole set if it wasn’t too expensive.

I’m thinking Goodwill or another thrift shop might be a good place to look for vintage goodies.

Amazon has some for under $10 for a single cup. Or you can buy a set for $15 and up.

Here’s a complete set cups, spoons. I posted the url, however, it was extremely long. They are under $20.



Here’s the info
Measuring Cups and Spoons Set of 20, 7 Stainless Steel Nesting Measuring Cups & 7 Spoons, 1 + Leveler & 5 Mini Measuring Spoons for Cooking & Baking
Visit the EWFEN Store


Your recipe sounds delicious 😋

That recipe came from budgetbytes.com, they are always good, economical, and easy.