It's November! Can you believe it? Time fly's when you're having fun! With the holiday season just beginning to unfold, I thought I'd start it with a bang! This is my absolute, favorite holiday dessert...EVER. Well, okay, that's only half true. But. I did want this for my birthday dessert so it gets major brownie points for that. This pumpkin roll is sooooooo good!
Don't be intimidate if you think you're not good at making elaborate desserts. It isn't that hard to make. And trust me, you must make this, for your before Thanksgiving party, the girl's turkey tea party, the coffee meeting with the dudes, the get together with your sisters...or whatever! It will impress your guests and melt in your mouth!
The first time I made this I was surprised at how simple the ingredients are, and how easy it actually was to put together. The only hard part was flipping the cake from the pan, and it might have been easier if I remembered to line the pan with wax paper first......
This would fit in quite perfectly at any Thanksgiving dessert tables!
Pumpkin Roll
3/4 cup organic sugar
3 eggs
2/3 cup pumpkin puree
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
8-oz cream cheese, softened
1/3 cup butter
1 tsp. pure vanilla
Powdered Sugar
Mix together the sugar, eggs, and pumpkin until smooth. Add the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and mix until smooth. Pour into a 15"x10" jelly-roll pan lined with greased wax paper. Bake at 375 degrees for 13 to 15 minutes.
Meanwhile, sprinkle with powdered sugar a dish towel large enough to be the same size as your cake.
Pumpkin Roll
3/4 cup organic sugar
3 eggs
2/3 cup pumpkin puree
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
8-oz cream cheese, softened
1/3 cup butter
1 tsp. pure vanilla
Powdered Sugar
Mix together the sugar, eggs, and pumpkin until smooth. Add the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and mix until smooth. Pour into a 15"x10" jelly-roll pan lined with greased wax paper. Bake at 375 degrees for 13 to 15 minutes.
Meanwhile, sprinkle with powdered sugar a dish towel large enough to be the same size as your cake.
A nice clean towel, and the thinner the better. Sprinkle a nice even layer to the edges. Once the cake is cooled slightly, bring it over to the towel and flip it flat in the middle. The cake should be WARM. If it's not warm rolling it will be impossible.
Now, please don't cry if it breaks. Please don't. It's not going to ruin it necessarily. If it does fall apart from the flipping process, then just put the pieces as close together as possible, like a puzzle and continue on!
Roll the cake in the towel, long side toward the long side, and let the cake cool in the towel on a cooling rack seam side down.
Roll the cake in the towel, long side toward the long side, and let the cake cool in the towel on a cooling rack seam side down.
While the cake is cooling, whip the cream cheese, butter, vanilla, and powdered sugar to taste together until light and fluffy. Unroll the towel and cake, s.l.o.w.l.y. Then spread the creamy mixture over the top.
Carefully reroll the cake without the towel and place seam side down. Allow to chill in the fridge for several hours before serving.
And there! You did it! You made a delicious pumpkin roll!!