When September rolls around, the internet usually starts going crazy over all things pumpkin, but I like to try to hold out until late October/early November. You know, to make it a little more special. So, since November 1st officially rolled around on Friday, I knew it was time indulge in a pumpkin treat, and this was the first thing on my to-make list. I’ll admit, I was a little worried that the cake would crack when I rolled it, but I didn’t have any issues with it at all. It was such a hit that I think I’ve decided to make this for a Thanksgiving dessert. Bring on the (real) month of all things pumpkin!
Makes 1 roll, about 12-15 servings
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup sugar
2/3 cup pure pumpkin
1/4 cup powdered sugar (to sprinkle on towel)
1 8oz pkg cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp butter, softened
1 tsp vanilla
Powdered sugar, for dusting
In a small bowl combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat the eggs and sugar until well combined.
Beat in the pumpkin.
Stir in the flour mixture.
Pour the batter into a 15×10 inch jelly roll pan that is lined with foil and sprayed with cooking spray.
Bake at 375 for 13-15 minutes, or until the top of the cake springs back when touched.
Spread out a damp thin cotton towel and sprinkle with powdered sugar. Immediately after taking the cake out of the oven, turn over onto the prepared towel.
Carefully roll the cake and towel together, starting with the shorter end, and cool completely on a wire rack.
While the cake is cooling, prepare the filling. In a large bowl, beat together the cream cheese, sifted powdered sugar, butter, and vanilla.
Once the cake has cooled, unroll, and spread the filling over the cake.
Re-roll the cake, wrap in plastic wrap, and refrigerate for at least an hour.
After the cake has been refrigerated, dust with powdered sugar, and serve.
Adapted from this recipe