Don’t be intimidated, it’s just a pumpkin roll!

27 Dec

I’m not sure why, but some people are intimidated by anything that involves rolling up a thin cake with a filling inside. Sure, there is always the possibility that the cake can crack or filling can ooze out, but is that really a cooking failure? You can still eat it! It will still taste delicious even if it doesn’t look as pretty as you think it should.

That being said, as long as you follow the basics and have a nice moist cake, pumpkin rolls and jelly rolls are easy peasy!

This recipe is an adaptation of the Cook’s Country recipe. They know their stuff. I love Cook’s Country – they take all the guesswork out of it for you and stop you from wondering when trying a new recipe if it’s going to be worth it. This is because they are already giving you the best tested version of it!

I only use a double batch of the cream cheese filling for this as I like to be able to still taste the pumpkin in the cake, but don’t feel the single batch is enough filling. Feel free to use the single batch recipe below, or double like I do.

Pumpkin Roll with Cream Cheese Filling

INGREDIENTS

  • 1cup cake flour, sifted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1cup sugar
  • 1cup canned pumpkin puree
  • 1 batch cream cheese filling recipe (see below)
  •  Confectioners’ sugar for dusting finished roll

INSTRUCTIONS

Adjust oven rack to the middle position and heat oven to 350 degrees. Grease and 18- by 13-inch rimmed baking sheet and line with greased parchment paper. Whisk flour, spices, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes.

Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined.

Spread batter evenly in prepared pan.

Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioners’ sugar.

Gently peel off parchment attached to cake and discard.

Roll cake and fresh parchment into log and cool completely, about 1 hour. (notice all that powdered sugar all over the counter and the stuff on the counter. That’s what happens when you slap the cake on the parchment!)

Gently unroll cake and spread with frosting, all the way to the edges, leaving 1inch of space at the far end. Re-roll cake snugly, leaving parchment behind. Slice off rough ends (and eat them like it’s your job!) Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days. I slice mine in half and freeze each piece wrapped in a double layer of plastic wrap to enjoy later!

Cream Cheese Filling

Ingredients
4 tablespoons unsalted butter , softened but still cool
1 cup confectioners’ sugar
4 ounces cream cheese , softened, cut into 4 pieces (DO NOT soften in microwave!!!)
3/4 teaspoon vanilla extract

With electric mixer on medium-high speed, beat butter and confectioners’ sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.

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