Today is Columbus Day and I've had a wonderful day off at home. It's been rainy here the last couple of days, so it's been the perfect weather to stay in and get some things done. I now have a clean house, dinner in the crock pot, and a freshly baked pumpkin roll to enjoy for dessert.
I have not had a pumpkin roll in a long time and I decided it was time to resurrect this recipe. Pumpkin recipes are all over the internet and food blogs right now. I like traditional pumpkin recipes (pumpkin pie, pumpkin bread, etc.) but I don't get as creative with pumpkin as I have seen other bloggers do. So you will see a few pumpkin recipes from me this fall, but nothing too nontraditional.
Pumpkin Roll with Cream Cheese Filling
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Dash of salt
- 3 eggs, room temperature
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1/4 cup powdered sugar
- 1-8 ounce package of cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Dash or two of salt
- Powdered sugar for decorating, optional
1. Preheat oven to 375 degrees. Grease a Jelly Roll pan with shortening and line with parchment paper. Grease and flour the parchment paper. Sprinkle a thin, dish towel with powdered sugar.
2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set Aside. Using a stand or hand mixer, beat eggs and sugar together until thick and creamy. Beat in pumpkin puree.
3. Pour batter into pan and bake for 13-15 or until the top of the cake springs back when touched with finger or toothpick (cake may bake faster if using a dark, non-stick pan). Remove from oven and loosen cake around the edges with knife. Immediately turn cake onto prepared towel. Starting with the narrow end, roll up cake and towel together. Cool completely on a wire rack.
4. Using a stand or hand mixer, whip together the cream cheese and butter until creamy. Slowly mix in the powdered sugar and salt and whip on medium speed until fluffy, about 2 minutes. Stir in vanilla.
5. Carefully unroll cake and evenly spread filling over the cake. Roll cake back up and cover tightly with plastic wrap. Refrigerate for one hour before serving. Decorate with additional powdered sugar, if desired.
Slightly Adapted from Libby's