Pumpkin Roll
From Brown Eyed Baker | Yield: 8-10 servings | Time: 2 hours
Ingredients
For the cake:
3/4 cup flour
1/2 tsp powder
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
1 cup sugar
3 eggs
2/3 cup pure pumpkin puree (Libby’s)
For the filling:
8 oz cream cheese, room temp
6 tbsp unsalted butter, room temp
1 cup powdered sugar
1 tsp vanilla
Powdered sugar, for sprinkling
Directions
For the cake:
Preheat oven to 375 degrees F. Grease 15×10 inch jelly roll pan. Line with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a separate bowl, thoroughly beat sugar and eggs (2 minutes). Add pumpkin, then fold in dry ingredients. Do not overmix. Pour into pan and smooth into an even layer. Bake for 13 – 15 minutes, until top of cake springs back when lightly pressed. Run a knife around the sides of the pan to loosen the cake.
Prepare a piece of parchment paper on the counter and sprinkle with 1/4 cup powdered sugar. Turn the cake out onto the prepared piece of parchment paper and carefully peel off the parchment paper from the top of the cake. Starting with short end, carefully roll up the cake with the parchment paper. Place rolled cake on wire rack, seam-side down, and allow to cool to room temperature.
For the filling:
Beat cream cheese and butter until smooth. Add powdered sugar, then vanilla.
Carefully unroll the cake. Spread cream cheese filling evenly over the surface of the cake. Re-roll cake. Wrap tightly in plastic wrap and refrigerate for 1 hour. When ready to serve, dust with powdered sugar. Enjoy!
Storage Note: Wrap tightly in plastic wrap or place in air-tight container and refrigerate.
Monica Cheng 