Pumpkin Roll

 Pumpkin Roll

This pumpkin roll now is one of my favorite Thanksgiving desserts!

This recipe was adopted from Gimmesomeoven. I decreased the amount of sugar and omitted ground cloves (as I don’t like it in the desserts).

Ingredients:
Pumpkin Cake Ingredients:
–  3/4 cup all-purpose flour

–  1/2 teaspoon baking powder
–  1/2 teaspoon baking soda
–  1 teaspoon ground cinnamon
–  1/2 teaspoon ground ginger
–  1/4 teaspoon ground nutmeg
–  1/4 teaspoon salt
–  3 large eggs
–  1/2 teaspoon vanilla extract
–  1/2 cup granulated sugar
–  2/3 cup pumpkin puree
–  optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling Ingredients:
–  1 (8 ounce) brick cream cheese, room temperature
–  1/3 cup powdered sugar, sifted
–  6 tablespoons butter, softened
–  1/2 teaspoon vanilla extract

Directions:

To Make The Pumpkin Roll:
1. Preheat oven to 375° F.2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in medium bowl until combined.

 Pumpkin Roll

 Pumpkin Roll

3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

4. Line a 15 x 10-inch baking pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.   Spread the batter evenly into prepared pan.  

Pumpkin Roll

Pumpkin Roll

5. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

 Pumpkin Roll

While the cake is cooling, make the cream cheese filling.

 

To Make The Cream Cheese Filling:

Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

 

6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it.

Pumpkin Roll

Pumpkin Roll

7. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

 Pumpkin Roll

8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice and serve.

If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

If you want the cake to be pretty on the very ends, slice off about 1/2-inch of the cake on both ends before serving.

Enjoy!

 Pumpkin Roll

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1 Comment

  1. Natalie
    03/06/2017 / 10:38 am

    This looks so yummy! I anticipate this will be part of Thanksgiving this year! Thank you so much for sharing the recipe.

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