I've long had the misconception that pumpkin roll is hard to make. I couldn't have been more wrong. I didn't grow up making this recipe with my mom like I have with most of my other recipes. Instead, I've grown to appreciate this recipe for it's simple nature and delectable taste. Below is my adaptation of this beautiful recipe. I hope you all enjoy it as I have.
Before we begin, I will give you two very helpful hints for making pumpkin roll. Both of these my friend Melanie showed me when we made pumpkin roll together. #1: Silicone Cooking Sheet is a must. It doesn't matter if it's Silpat or Food Network, they all work the same. But, it is essential you have one. #2. Baker's Joy is a godsend. It is a flour cooking spray that helps whatever you are baking not stick to the pan. I know that most people think that with a silicone cooking sheet you don't need cooking spray. But, I always do just as a precaution so the pumpkin roll slides right off.
Ingredients:
3 Large Eggs
7 1/2 oz. canned pumpkin ( I use Libby's)
1 Cup Sugar
1 Cup Flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. Penzey's Pumpkin Pie Spice (combo of:allspice, mace, nutmeg, cloves, and cinnamon)
1 tsp. Penzey's Vietnamese Cinnamon (or whatever cinnamon you have in your pantry_
Filling:
12 oz. cream cheese
1/2 tbsp pure vanilla extract
1 stick of butter
2 cups powdered sugar (aka confectioner's sugar)
Directions:
Preheat your oven to 375 degrees.
Prepare your cookie sheet with the silicone baking sheet and spray with Baker's Joy.
(I'm fond of this because I paid $4 for this at Kohl's with a coupon!)
I always mix my dry ingredients in a mixing bowl first to save myself a step later. Plus, this really enables me to clean as I go.
In a mixing bowl, mix your sugar, flour, baking soda, baking powder, pumpkin pie spice, and cinnamon. Set aside.
Next, beat your eggs and your pumpkin in the mixer until smooth.
(Libby's 100% pure pumpkin)
(3 eggs in my cute crate from Anthropologie!And it is so useful!)
(Pumpkin and eggs creamed)
Add dry ingredients to the pumpkin and eggs and blend slowly until everything is well blended. I've learned from experience that blasting the mixer up to full speed just leaves me with a face full of flour. LOL. So, tread lightly.
(Beautifully blended)
After the mixture is blended, spread the mixture as evenly as possible on your silicone baking sheet. I'm definitely far from perfect and so evenly spreading the mixture is no easy task for me. Just do the best you can!
(This is the best I could do. Haha.)
Place in the oven and bake at 375 degrees for 12-17 minutes. My oven sucks so I tend to be on the latter side of 17 minutes. Just make sure you check it at 12 minutes and ever 2 minutes there-after.
(Should be this coloring)
Let the pumpkin roll cake cool for at least and hour. Otherwise, your frosting will melt.
While your pumpkin roll cake is cooling, begin to make your cream cheese filling.
Cream your butter, powdered sugar, vanilla, and cream cheese on slow to medium speed. Mix until smooth.
(Yumm...frosting!)
(A Taste tester is a must. I pay Callum in frosting for his work. LOL.)
Spread your cream cheese filling evenly onto your pumpkin roll cake.
Next, begin to roll your pumpkin roll tightly. I use the silicone baking sheet as a tool to do this without getting too messy!
When your roll is rolled tightly, wrap firmly in plastic wrap.
Refrigerate for many hours to firm up the filling.
After refrigerating, cut, sprinkle with powdered sugar and serve.
(Not perfect, but delicious!)
