Pumpkin season is now in full tilt. There are pumpkin treats everywhere.
Typically when I start baking with pumpkin I’ll make two pumpkin treats in a row.
One reason – it’s October. If that doesn’t just scream pumpkin I don’t know what does.
More importantly? When I open a can of pumpkin I want to make sure I am using it all and not throwing any out. I hate throwing out food. Especially food that makes baked pumpkin goodies.
So to use up another half a can of pumpkin I have a pumpkin roll for you!
I think that cake rolls are one of the coolest of all baked goods. They are super impressive and yet not that difficult to make once you get the hang of it.
Equipment here is key.
Make sure you’ve got a good jelly roll pan and a clean dishtowel.
And eggs. That’s what makes roll cakes so springy and magical.
I did go a little rouge on the filling here. Instead of a typical cream cheese frosting center I decided to go with a vanilla chiffon filling to keep the pumpkin roll lighter. I am a fan but I’ve left the recipe with the cream cheese filling as it’s less time consuming.
But one of these days, I dare you to try the vanilla chiffon filling and not love it.
Pumpkin Roll
Ingredients
Cake
- 3 eggs room temp
- 2/3 cup canned pumpkin
- 3/4 cup flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup sugar
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp salt
Cream Cheese Filling
- 1 cup powdered sugar
- 4 tbsp butter softened
- 6 oz cream cheese softened
- 1/2 tsp vanilla
Instructions
For the Cake:
- Preheat oven to 375F. Grease a 15×10 jelly roll pan. Line with wax paper and grease again. Set aside.
- Sift together the dry ingredients minus sugar. Set aside.
- Beat eggs at high speed for 5 minutes until fluffy. Gradually add sugar. Stir in pumpkin and lemon.
- Fold dry ingredients in with wet until just combined.
- Pour into prepared pan and spread evenly.
- Bake for 12-15 minutes or until cake springs back when pressed gently.
- Let cool 5 minutes then turn out onto a clean dish towel generously sprinkled with powdered sugar. Remove wax paper and roll up from the short end. Let cool completely.
For the Filling:
- Cream butter and cream cheese together until fluffy. Add vanilla. Gradually add flour.
- Unroll cake and spread filling on cake leaving about an inch of space at edges. Roll tightly but gently.
- Refrigerate until ready to serve then slice. Sprinkle with powdered sugar if desired.
