I shared yesterday about the dessert party I hosted over the weekend, and so today I wanted to share the “winning” recipe of the day. It may be because it’s fall and everyone gets hungry for pumpkin recipes this time of year, but people loved this pumpkin roll and it’s not as difficult to make as you might think! It’s got an awesome cream cheese filling, and it’s just as good for breakfast as it is for dessert. Ahem. ;)
If you haven’t made a rolled cake before, a jelly roll pan is a lot like a cookie sheet, only it has slightly taller sides. By lining it with parchment paper, you’re able to lift it out easily and work quickly, because the key to keeping your cake from breaking is to roll it immediately while hot. This is all listed in the recipe instructions, but I do want to call it out that you roll up the cake in a tea towel straight out of the oven, cool it, unroll it to add the filling later, then roll it back up, which may be a new technique for you. But don’t sweat it, though – it’s really easy!!
- 1 c. Pumpkin Puree
- 4 Eggs
- 1⅓ c. Sugar
- 1 c. Flour
- 1 tsp. Baking Soda
- ½ tsp. Salt
- ¾ tsp. Cinnamon
- ¾ tsp. Clove
- ½ tsp. Nutmeg
- ¼ tsp. ginger
- Extra Powdered Sugar
- 8 oz. Cream Cheese (softened)
- 1 c. Powdered Sugar
- ⅓ c. Butter (softened)
- 1 tsp. Vanilla Extract
- Preheat oven to 375°F. Line 15x20" Jelly roll pan with parchment paper. Prep a tea towel by sprinkling liberally with powdered sugar.
- Prepare the cake by Combining dry ingredients in a mixing bowl, then beat in eggs, sugar, and Pumpkin puree.
- Spread onto jelly roll pan and Bake 13-15 minutes, until done.
- Immediately turn upside down onto sugared towel. Carefully peel off parchment. Roll cake up in towel horizontally (starting with the short end) and set aside to cool on a wire rack.
- Prepare filling by beating all ingredients together, then carefully unroll cake. Spread with filling, and remove towel. Re-roll, wrap in plastic and chill at least 1 hour.
If you prefer to print this on a smaller, recipe-sized card, I prepared one for the dessert party I just threw. You can print this recipe on one sheet in the recipe form above (the format I offer for all my recipes), OR you can save this image and print it as a 3.5×5 inch card!
What are some of your favorite fall flavors? Are you a pumpkin-a-holic in the fall, too, or is it just me? ;)