I know, I know.... aren't we all SO over pumpkin flavored everything?!?
Yeah? Well, that is all about to change.
I make this Pumpkin Roll recipe about twice a year and when I do I tend to double or even triple the recipe because these rolls are not only delicious but they make a great gift or treat for all those holiday parties you attend. If I am feeling particularly selfish, I can stick the extra rolls in the freezer and then just pull one out to thaw for a yummy dessert when I am feeling too lazy to make something. Also, I am not a fan of anything pumpkin spice flavored or scented and I love this roll. I mean it's filled with cream cheese frosting, so don't knock it till you try it. It's pretty simple to make, and the end result is not only tasty, but pretty.
Isn't that all we really want in our food?
INGREDIENTS
- First things first, grease and flour your pan. Ideally, you want to use a jelly roll pan but if you don't have one, or, like me, you can't fit every style baking dish in your tiny kitchen, a cake pan will suffice. Also, if you have parchment paper, line the bottom of the pan and then grease and flour the paper instead of the pan itself. This will make it easier to get the pumpkin roll out of the pan. Alas, I had none and was too lazy to go out in the cold to get more. So i used old school grease and flour in a cake pan.
- Preheat your oven to 375 degrees. Lay out your thin towel on the counter and sprinkle it with lots of powdered sugar.
- In a small bowl mix flour. baking powder, baking soda, cinnamon, cloves and salt.
- In a large bowl beat sugar and eggs until thickened. Add pumpkin until well mixed. Stir in flour mixture.
- Spread the batter evenly into your prepared baking dish. (at this point you could sprinkle in some chopped walnuts but since I often bring these to parties, I don't want to kill anyone with a nut allergy and I'm not a big fan of nuts in food so I always skip this step)
- Pop it into the oven and bake about 13-15 minutes or until the center springs back when lightly touched.
- Immediately loosen from the pan around the edges and invert the pan over the sugar dusted towel. Remove the pan and paper, if you used it, carefully. Dust the pumpkin cake with a little more powdered sugar to ensure the towel wont stick when you roll it up. Fold excess edges of towel onto your pumpkin sponge and roll it up starting with a short side. Cool completely on wire rack or in the fridge.
MMMMMMMM.... Cream cheese sugary filling time. This is a pretty common cream cheese filling/frosting recipe. It's super tasty and easy.
- Beat cream cheese and butter (softened, not cold) in bowl about one minute, add powdered sugar, continue to mix until smooth. Boom, filling is done.
- Carefully unroll cake and remove towel. Spread on the cream cheese and then slowly roll the cake back up. Wrap it in plastic wrap and refrigerate for at least one hour.
- Sift powdered sugar over the top of the roll, slice and serve.
Don't forget to share your pumpkin rolls on Instagram, Facebook or Twitter @rundmcb or #therundmcb