Fall/winter is the perfect pumpkin season. As I learned the last time I made a roll cake, they are extremely easy to make. Bake a cake in a large jelly roll pan, roll it up while still warm, let it cool, then fill it.
This pumpkin roll was just as easy. A few simple steps for a large reward. I’m not going to bore you with a bunch more talking… to cake!
Yield: 1 cake
For the cake:
¾ c. flour
¼ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla
For the filling:
8 oz. cream cheese, softened
2 tbsp. butter, softened
1 tsp. vanilla
1 c. icing sugar
Preheat oven to 350°F. Line a large 10×15 pan with parchment paper, leaving an extra inch or so of overhang.
In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. In a large bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
Add the dry ingredients to the wet and stir until just combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
Bake in the preheated oven for 14-15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When the cake is done, let cool in the pan for 2-3 minutes, then while still hot, transfer to a flat surface. Roll, using the parchment paper, and let cool completely while wrapped on a wire rack.
To make the filling, in a medium bowl whip the cream cheese, butter, vanilla, and icing sugar with an electric mixer or with a stand mixer.
Once the cake is completely cool, unroll it and spread the filling evenly over the cake, and re-roll tightly. Cover with plastic wrap and refrigerate for at least 1 hour.
Dust the top with icing sugar, cut into slices, and serve.