Not only is this pumpkin roll my all time favorite fall recipe, it is also a family tradition. My cousin Jenni makes this cake for Thanksgiving every year and the first time I tried it I thought it was the most delicious cake ever. I probably ate at least 3 slices. My mom has made it countless times since then. Waaayyy better than pumpkin pie in my opinion.
It is definitely fall here in Chicago. Actually it’s been 80 degrees, but it sure looks like fall. The leaves have changed colors and lots have fallen into piles on the ground. It’s time to carve pumpkins, bake pumpkin seeds and eat pumpkin cake.
This dessert impresses as much as it pleases so it’s a great option to bring to a Halloween party, or wait until Thanksgiving and bring it then. The rolling technique is easy, but it looks sort of complicated. It’s okay to let people think only the most talented of bakers could successfully bake this cake.
For the Cake:
¼ cup powdered sugar (to sprinkle on towel)
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin (we used Libby’s)
For the Cream Cheese Filling:
1-8 ounce package cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
powdered sugar, for sprinkling on top roll
Preheat oven to 375 degrees F. Grease a 15×10-inch jelly-roll pan and line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it doesn’t stick.
Whisk together flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar. Beat in pumpkin. Gradually add in flour mixture and mix until just combined. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Source: adapted from Very Best Baking