If you’re wondering what you should take to your upcoming family fall festivities, something that is not a pie or a cake (because more than likely there will be lots of pies and cakes there), I have a great suggestion for you. A pumpkin roll! It only takes 10 minutes to prepare and 15 minutes to bake. I’m all for speedy, but tasty deserts. You’ll need a dish towel to roll this baby up. Make sure you have a clean one ready before you start.
Pumpkin Roll Cake Ingredients:
3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 teaspoon salt
1 tsp. vanilla extract
1 cup regular sugar
2/3 cup pumpkin puree
a little more powdered sugar to sprinkle on a dishtowel
Cream Cheese Filling Ingredients:
1 (8 oz.) cream cheese
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
Preheat your oven to 375° F. Line a 15 x 10-inch jelly-roll pan (aka a halfsheet baking pan) with parchment paper and spray the paper with cooking spray. I didn’t have parchment paper today, so I just sprayed the pan directly. The cake will be a little smoother though when it’s taken out of the pan if it’s on parchment paper. Lay out a clean, thin kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.
In a large bowl beat the eggs and sugar on medium speed on an electric mixer until it’s thick. Then add in the vanilla and pumpkin, and beat some more. Lastly, mix in the flour mixture you mixed in the beginning until it’s all combined. Now spread evenly into your prepared pan.
Bake for 15 minutes. Immediately loosen and turn the cake upside down onto the prepared towel and peel off the paper. Roll up the cake and towel together and then let it cool down.
To make the cream cheese filling, in a different bowl mix the cream cheese, powdered sugar, butter and vanilla extract until smooth using an electric mixer.
Once your roll is cooled down, carefully unroll the cake and remove the towel. Spread your cream cheese mixture evenly over your cake. (I forgot to take a picture of my cake with the cream cheese spread all over) Immediately re-roll the cake, wrap it up in plastic wrap and refrigerate it for at least an hour. The slices look cleaner when the roll has been sitting in the refrigerator for a while.
I went ahead and left my pumpkin roll in the fridge overnight and didn’t slice it until the next morning. The bread was firm enough to withstand my knife and not get squished down. Slice, eat and enjoy!