Pumpkin Roll
One dessert that stands out during this season is the classic Pumpkin Roll. With its moist, spiced pumpkin sheet cake and creamy cream cheese filling, it's an elegant and delicious holiday favorite.
Ingredients
- ¼ cup powdered sugar (for sprinkling on the towel)
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 package (8 ounces) of cream cheese at room temperature
- 1 cup powdered sugar, sifted
- 6 tbsp butter, softened
- 1 tsp vanilla extract
- Additional powdered sugar (optional for decoration)
Instructions
Step 1: Prepare the Pan and Towel
- Preheat your oven to 375°F (190°C).
- Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper. Grease and flour the paper.
- Sprinkle a thin, cotton kitchen towel with 1/4 cup of powdered sugar.
Step 2: Make the Pumpkin Cake
- Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- In a large bowl, beat the eggs and granulated sugar until thick. Then, beat in the pumpkin.
- Stir in the flour mixture and spread the batter evenly into the prepared pan.
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched. If using a dark-colored pan, start checking for doneness at 11 minutes.
- Immediately loosen and turn the cake onto the prepared towel. Carefully peel off the parchment paper.
- Roll up the cake and towel together, starting with the narrow end. Let it cool on a wire rack.
Step 3: Prepare the Cream Cheese Filling
- In a small mixer bowl, beat the cream cheese, 1 cup of powdered sugar, butter, and vanilla extract until smooth.
Step 4: Assemble the Pumpkin Roll
- Carefully unroll the cooled cake.
- Spread the cream cheese mixture evenly over the cake.
- Roll up the cake again and wrap it in plastic wrap.
- Refrigerate for at least one hour.
- Just before serving, you can sprinkle powdered sugar on top for decoration.