Wednesday, November 13, 2013

Pumpkin Roll

Pumpkin Roll

This is one of my all time favorite fall desserts. It's best when it is chilled, so plan ahead.

For the cake roll, you will need:
 3 eggs
2/3 cup pumpkin (Basically, this is half of a can. You can use half and save half, or double the recipe to make two of these. They freeze very well)
1 cup white sugar
1 teaspoon ground cinnamon
3/4 cup all purpose flour
1 teaspoon baking soda

Preheat your oven to 375*

Crack the eggs into your mixer bowl and give them a quick beat.

Add the pumpkin, sugar, cinnamon and baking soda. Mix.

Add in the flour and mix until incorporated.

Break our your jelly roll pan, approximately 10x15. I like to line mine with parchment paper so the cake doesn't stick to the pan.

Pour the batter onto the pan. It will be VERY thick.

That's okay though, just spread it out evenly.

Bake at 375 for 15-25 minutes. Mine was done in 15.

Let is cool just a few minutes, so you can handle it.
Lay out a cotton towel.

Sprinkle the top of the cake liberally with powdered sugar. 
This will help to keep it from sticking to the towel.

When the cake is cool enough to be handled, flip it out onto the towel.

Peel back the parchment paper.

See how easy that was???

Roll the cake up in the towel, and let it sit with the seam down, until cool.

Now for the filling.
 2 tablespoons of butter, softened
8 oz cream cheese, softened
1/2 teaspoon vanilla
1 cup powdered sugar
Additional powdered sugar for serving.

Cream the butter and cream cheese until smooth.

Add the vanilla and give it a whirl.

Add in the powdered sugar and mix until fluffy.

Unroll the cake.

Dump the filling onto the cake. I like to use an offset spatula to smear the filling around.

Once it's all covered.

Roll it back up!

Cover with plastic wrap and chill until serving.

When you're ready to serve, slice it into thin slices and dust with powdered sugar. I don't have any pictures of my finished, sliced product because it's going to a new mama from church. :)

If you choose to make these ahead of time, wrap them in plastic wrap, then aluminum foil and freeze. Simply thaw it in the refrigerator. I've done this several times, and they're just as good!