Pumpkin Roll

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Mmmm pumpkin. Like many others out there, I eagerly await Fall and the return of pumpkin spice lattes, pumpkin pancakes, and … these amazing pumpkin rolls. When I took one to the in-laws for Thanksgiving last year, I was told I wouldn’t be allowed back without it in future years. With a cream cheese frosting center and layers of pumpkin sponge cake topped with even MORE frosting and a dusting of pumpkin pie spice? Yes, it IS just that good.

Start by preheating your oven to 350°F. Grease a jelly roll pan, then line with parchment greased on BOTH sides. This may seem counter-intuitive, but it’ll help during the rolling and unrolling stage. It also helps to leave one long side sticking up over the pan, to help give you a starting place to roll later on.

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Next, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a bowl. Stir to distribute everything evenly. In a separate bowl, beat eggs and sugar together until thick.

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Add the lemon juice and pumpkin, mix briefly, then stir in the flour mixture.

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Spread evenly into the prepared jelly roll pan. Bake 13-15 minutes.

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Remove pan from the oven, sprinkle with 2 Tablespoons of powdered sugar while still warm. Let cool 10 minutes, then roll jelly roll style WITH the greased parchment paper still attached. Place in fridge for 1 hour to cool.

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While the cake cools, beat together cream cheese and powdered sugar. Once combined, beat in the vanilla extract.

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Once the cake has cooled, unroll it gently (this is the hardest part, be VERY careful) and peel off the paper. Spread 2/3 of the filling evenly across the top half of the cake, then roll tightly and cover in plastic wrap. Chill 15 more minutes, or up to 2 days. If refrigerating for more than an hour or so, also refrigerate remaining frosting, covering with plastic wrap.

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When ready to serve, remove plastic wrap, spread with remaining cream cheese frosting (removing the frosting with enough time to let it warm to room temperature will help you spread the frosting without tearing up the cake), dust with extra spices if desired, and serve.

Pumpkin Roll
 
Prep time
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Total time
 
The perfect Halloween, Thanksgiving, or Christmas dessert. Spiced pumpkin spongecake rolled around plenty of cream cheese frosting.
Author:
Recipe type: Dessert
Serves: 1 Pumpkin roll
Ingredients
  • ¾ cup flour (90 grams)
  • ½ tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp cinnamon
  • ¾ tsp cloves
  • ¾ tsp. Nutmeg
  • ¼ tsp salt
  • 3 large eggs
  • 1½ cup powdered sugar, divided
  • 2 tsp lemon juice
  • ⅔ cup canned puréed pumpkin
  • 8 oz cream cheese
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 350F. Grease a jelly roll pan and line with parchment paper greased on both sides. Combine flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a bowl.
  2. In a separate bowl, beat eggs and sugar until thick, then add lemon juice and pumpkin. Mix briefly, then stir in the flour mixture. Spread evenly into prepared jelly roll pan. Bake 13-15 minutes.
  3. Remove from oven and sprinkle with powdered sugar while still warm. Allow to cool 10 minutes then roll jelly roll style WITH greased parchment paper still attached. Place in fridge for 1 hour to cool.
  4. While the cake cools, beat together cream cheese and powdered sugar. Once combined, beat in the vanilla extract.
  5. Once the cake has cooled, unroll it gently and peel off the paper. Spread ⅔ of the filling evenly across the top half of the cake, then roll tightly and cover in plastic wrap. Chill 15 more minutes.
  6. When ready to serve, remove plastic wrap and dust with additional spices if desired

 

 

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