RECIPE
Pumpkin Roll
Can you believe Thanksgiving is one week away? I have a dessert recipe that you can make ahead, stick in your freezer and pull out the night before or morning of Thanksgiving. I have said before I am not a huge pumpkin fan, but this pumpkin roll is so good. In fact when I did custom orders, this pumpkin roll was always a hit. I love that it doesn’t take long to make the actual cake. It does take a few hours for it to cool, which I usually do other things while it is cooling. There is a lot of down time in this recipe, don’t be scared of the time it takes.
Let’s talk about how to make this pumpkin roll. First you don’t need to use a mixer for a cake. It you whisk together the dry, ingredients and you whisk together the wet ingredients and mix them together. Make sure when you line the tray with parchment paper it hangs over the side at least an inch. Spray the pan before add the parchment paper and spray the parchment paper. When the cake is baking, you want to lay a clean kitchen towel on the counter. Sprinkle with 1/4 cup of powdered sugar to coat the towel. When you take the cake out of the oven, quickly and carefully use the parchment paper to life the cake out of the pan and place on a cooling rack. Carefully flip the cooling rack with the cake on top of the powdered sugar towel. Remove the cooling rack. Carefully roll the towel starting with the short end. Once roll set aside and let cool completely. This will take about 3 hours or you can place in the refrigerator to cool.
While the cake is cooling, make the cream cheese filling. To assemble the cake, carefully unroll the cooled cake. Spread an even layer of the cream cheese frosting. Carefully roll the cake back up and place in the refrigerator until ready to serve.
This is a great dessert to make ahead of time and freeze. It freezes well and can be frozen un to 3 months.
That’s the Dish from my Kitchen to your Kitchen ????
Billie-Jo
Ingredients
- ¾ cup all purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- 3 large eggs room temperature
- ⅔ cup pumpkin puree
- ⅔ cup brown sugar
- ¼ sugar
- 1 ½ tsp vanilla extract
- Cream Cheese Filling-1 8 oz package of Philly Cream Cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 tsp vanilla extract, dash of salt
Directions
- Preheat the oven to 350. Spray a jelly roll pan with Pam and line parchment paper, set aside. Make sure parchment paper hangs at least 1” above the sides of the pan. You will use the parchment paper to lift the pumpkin roll out of the pan.
- In a large bowl whisk together flour, baking powder, baking soda, salt and pumpkin spice.
- In a medium bowl whisk together eggs, pumpkin, brown sugar, sugar and vanilla. Add wet ingredients to the dry ingredients, mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 15 minutes or until done. It will be done when it bounces back.
- While the cake is baking, place a clean kitchen towel on the counter and sprinkle it with powdered sugar.
- When the cake is done, carefully remove the cake from the pan using the hangover parchment paper. Place on the cooling rack. Carefully flip the cake over on the powdered sugar towel.
- Carefully roll the cake with the shorter end of the towel, set aside until cool, for about 3 hours.
- While the cake is cooling, make the cream cheese frosting. Cream the butter and cream cheese until smooth. Slowly add the vanilla extract and powdered sugar, mix until smooth and creamy.
- Carefully unroll the cool cake and remove parchment paper. Spread the cream cheese frosting on the cooled cake. Carefully roll back up. Place pumpkin roll in the refrigerator until ready to serve. Remove pumpkin roll 30 minutes before serving and sprinkle with powdered sugar.
- Slice and serve.
Tips & Recommendations
Eggs must be room temperature, this will help the cake to rise and bake correctly. Make sure the cake is cooled before assembling. You can place in the refrigerator to help speed of the process. When making the frosting, make sure not to over beat the cream cheese.
