Pumpkin Roll
The pumpkin is a highly overlooked food ingredient, but for the month of October (or so it would seem). If you love the taste of pumpkin, however, there are numerous recipes you can use year-round. This is something like a Swiss roll, only with pumpkin. The smell when it’s baking will drive you crazy with anticipation..
Ingredients
CAKE
- 3 large eggs
- ¾ c white sugar
- ⅔ c pumpkin puree
- ¾ c flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ⅓ tsp ginger
- ⅓ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp nutmeg (optional)
FILLING
- 8 oz cream cheese **
- 6 tbsp butter
- ¾ cup powdered sugar
- 11/2 tsp vanilla extract
- ** Plain (Honey Pecan, or Brown Sugar Cinnamon)
Instructions
CAKE
- Set the oven to 350F
- Get out a 10x15 pan **
- Line it with parchment paper (with extra on each end)
- Spray the parchment paper LIGHTLY with oil
- Beat the eggs and sugar for 5 minutes (they should be very fluffy)
- Fold in the pumpkin
- Thoroughly mix together all your dry ingredients
- Add to the pumpkin batter
- Using a spatula, spread the batter evenly over your pan
- Place in the oven for 15 minutes
- It’s done when the top feels dry
- Lift the cake carefully from the pan using the parchment paper ends.
- Roll it up using the parchment paper immediately
- Let it cool that way
- Once the cake cools completely, carefully and slowly unroll the cake
- Remove the parchment paper
- Spread the cream cheese filling you’ve made evenly over the surface
- Roll it back up
- Place it in the refrigerator for two hours before serving.
- ** The size of the pan matters. The cake has to be somewhat thin to roll properly
FILLING
- Soften the cream cheese and butter
- Place them in a mixing bowl
- Beat together with sugar and vanilla
- Apply to the cake.