I've always wanted to make a pumpkin roll. So this year I attempted it and it turned out beautiful and delicious. It was a great addition to the Thanksgiving desserts, right next to my pecan pie and cheesecake. And then I made a couple more for Christmas to use as gifts and party food. I opted to use fresh roasted pumpkin from the garden, but you can easily replace that with the canned version for this recipe.
1 cup sugar
2/3 cup pumpkin puree (fresh roasted or canned)
3/4 cup flour
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking soda
powdered sugar for dusting
1 cup powdered sugar
3/4 tsp vanilla extract
2 T butter, softened
8 oz cream cheese, softened
Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper or wax paper. Grease and flour the paper.
In large bowl, beat eggs on high for 5 minutes. Gradually add sugar and pumpkin. Add flour, cinnamon, pie spice, and baking soda. Mix well. Spread batter evenly in pan.
Bake for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto linen towel (or wax paper) dusted well with powdered sugar. Peel off original paper and roll cake up in towel, starting at the short end. Cool completely.
To make filling, beat powdered sugar, vanilla, butter, and cream cheese together until smooth.
Carefully unroll cooled cake. Spread filling over cake to within 1 inch of edges. Roll cake again. Wrap cake roll in foil and chill until ready to serve. If you put in the freezer for 15 minutes prior to serving, it will be easier to slice. Dust with additional powdered sugar if desired. Slice to serve.
Each roll makes approximately 10-12 slices.