Pumpkin Roll

Pumpkin Cake RollI’ve made this cake several times, and it never fails to impress.  Recently I used a sugar pumpkin and made fresh pumpkin puree.  Fresh puree makes this desert even better, and it’s not difficult to make.  However, it takes time.  You’ll probably want to make the puree a day or two before.Pumpkin Cake Roll


My previous post was about making the puree. You can follow those directions if you want to try it, … or you can do this …

It isn't quite as good as fresh pumpkin, but it's still really good. Just be certain that you don't buy pumpkin pie filling. Get the pure pumpkin.

It isn’t quite as good as fresh pumpkin, but it’s still really good. Just be certain that you don’t buy pumpkin pie filling. Get the pure pumpkin.

Pumpkin Cake Roll
Serves 12
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
CAKE INGREDIENTS
  1. 1 cup flour
  2. ¾ teaspoon baking soda
  3. ¾ teaspoon baking powder
  4. ¾ teaspoon ground cloves
  5. ¾ teaspoon ground cinnamon
  6. ½ teaspoon salt
  7. 4 eggs (at room temperature)
  8. 1 cup granulated sugar
  9. 1 cup pumpkin puree
  10. 1 cup chopped walnuts (optional)
  11. powdered sugar
FILLING INGREDIENTS
  1. 8 ounces cream cheese (softened)
  2. ½ cup butter (softened)
  3. 2 cups powdered sugar
  4. 1 teaspoon vanilla
CAKE DIRECTIONS
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.
  3. Sprinkle powdered sugar on a thin cotton kitchen towel.
  4. Combine flour, baking soda, baking powder, cloves, cinnamon, and salt.
  5. Beat the eggs and sugar.
  6. Add pumpkin and continue to beat for one minute.
  7. Stir in flour mixture.
  8. Spread evenly in prepared pan.
  9. Sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.)
  10. Bake at 375 degrees for 15 minutes.
  11. Immediately loosen the edges of the cake with a knife, and turn it out onto the prepared towel.
  12. Carefully remove the parchment.
  13. Starting at a narrow end, roll the cake and towel up together.
  14. Cool completely on a wire rack.
  15. FILLING DIRECTIONS
  16. When the cake has cooled, beat the filling ingredients together.
  17. Carefully unroll the cake, and spread the filling on it.
  18. Roll it back up, and wrap in plastic.
  19. Refrigerate at least 3 hours.
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Preheat oven to 375 degrees F. Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.

Preheat oven to 375 degrees F.
Line a baking sheet (17 x 12 inches) with parchment, and spray the parchment and sides of the pan with non-stick spray.

Combine and whisk together the following: 1 cup flour ¾ teaspoon baking soda ¾ teaspoon baking powder ¾ teaspoon ground cloves ¾ teaspoon ground cinnamon ½ teaspoon salt

Combine and whisk together the following:
1 cup flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon ground cloves
¾ teaspoon ground cinnamon
½ teaspoon salt

In a mixer bowl, beat: 4 eggs (at room temperature) 1 cup granulated sugar

In a mixer bowl, beat:
4 eggs (at room temperature)
1 cup granulated sugar

Add: 1 cup pumpkin puree Continue to beat for one minute.

Add:
1 cup pumpkin puree
Continue to beat for one minute.

Stir in flour mixture.

Stir in flour mixture.

Spread evenly in prepared pan, and sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.) Bake at 375 degrees for 15 minutes.

Spread evenly in prepared pan, and sprinkle with nuts. (I know they’re optional, but I highly recommend them because they help keep the cake from sticking to the towel. You’ll see what I mean.)
Bake at 375 degrees for 15 minutes.

Sprinkle powdered sugar on a thin (lint-free) cotton kitchen towel.

Sprinkle powdered sugar on a thin (lint-free) cotton kitchen towel.

When baked, immediately remove the cake from the pan to the sugar-sprinkled towel' This is how I do it. .... Start by making sure the edges are loosened from the pan. If the cake hasn't pulled away from the edges on its own, run a butter knife between the cake and pan.

When baked, immediately remove the cake from the pan to the sugar-sprinkled towel’ This is how I do it. ….
Start by making sure the edges are loosened from the pan. If the cake hasn’t pulled away from the edges on its own, run a butter knife between the cake and pan.

Carefully lay the towel, sugar side down, on top of the cake in the pan. Then, holding the towel taut across the cake, flip it over.

Carefully lay the towel, sugar side down, on top of the cake in the pan. Then, holding the towel taut across the cake, flip it over.

Now, gently lift off the pan, and ...

Now, gently lift off the pan, and …

 

 

... peel away the parchment.

… peel away the parchment.

Starting at one of the narrow ends, 1. Fold the towel over. 2. Gently roll the cake and towel together. 3. Roll 4. When the cake is all rolled up, continue to roll the end of the towel around to hold everything in place.

Starting at one of the narrow ends,
1. Fold the towel over.
2. Gently roll the cake and towel together.
3. Roll
4. When the cake is all rolled up, continue to roll the end of the towel around to hold everything in place.

Cool completely on a wire rack.

Cool completely on a wire rack.

When the cake has cooled completely, beat the following ingredients together until smooth: 8 ounces cream cheese (softened) ½ cup butter (softened) 2 cups powdered sugar 1 teaspoon vanilla

When the cake has cooled completely, beat the following ingredients together until smooth:
8 ounces cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
1 teaspoon vanilla

Slowly, unroll the cake.

Slowly, unroll the cake.

Spread with filling, and re-roll. (This time WITHOUT the towel.)

Spread with filling, and re-roll. (This time WITHOUT the towel.)

 

Wrap with plastic, and refrigerate for at least 3 hours, but preferably overnight.

Wrap with plastic, and refrigerate for at least 3 hours, but preferably overnight.

When ready, ...

When ready, …

... slice and serve.

… slice and serve.

Pumpkin Cake Roll