Pumpkin Roll

A couple of weeks ago Travis’ parents came up to Michigan to enjoy some time together. We ended up at a corn maze, which was so much fun! Travis basically has a map in his brain at all times so despite the many turns we took, we (as a group) did not end up lost. I was lost pretty much the moment we got into the maze…I wish that was a lie but it’s not. I will be the first to admit that I am directionally challenged. Good thing I married someone with a map in their brain. Makes life less stressful on my end.

Anyways, my mother-in-law brought me a pie pumpkin that had to made into something! First step…pumpkin purée. Easy peasy. When I asked what I should do with the pumpkin purée, my husband practically shouted “PUMPKIN ROLL.” That may be a slight exaggeration but it was a very quick response. He must have already been prepared for that question.

The most wonderful thing about pumpkin roll like this one is that it actually gets better the longer it sits. So you can make it a few days in advance and it will be better than right after you make it! *AWESOME*. I like to think the time the cake and frosting/filling sit together in the fridge gives them time to become friends. That’s probably weird.


Whether you eat this an hour after you make it or 3 days after you make it, be prepared for some yumminess. It’s like fall encompassed in a perfect little package. Just make it. Seriously.

Pumpkin Roll
Serves 8
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
For the cake
  1. 3 eggs
  2. 1 cup sugar
  3. 2/3 cup pumpkin purée
  4. 3/4 cup flour
  5. 1 teaspoon baking soda
  6. 1 teaspoons cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1/4 teaspoon cloves
  9. 1/4 teaspoon ginger powder
  10. 1/4 teaspoon salt
  11. 1/4 cup powdered sugar (to roll the cake in, see directions)
For the frosting
  1. 1 package cream cheese (8 ounces), softened
  2. 5 tablespoons butter, softened
  3. 1 cup powdered sugar
  4. 1 teaspoon vanilla
For the cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 11x17 jelly roll pan and line with parchment paper. Grease and lightly flour the parchment paper.
  2. Beat together the eggs and sugar. Mix in the pumpkin purée.
  3. In a separate bowl, blend the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Add to wet ingredients and mix until just combined.
  4. Pour into prepared jelly roll pan. Bake at 350 degrees for 12-15 minutes, or until the center springs back when pressed.
  5. Sprinkle powdered sugar liberally over kitchen towel. When the cake comes out of the oven, immediately turn onto the towel, remove the parchment paper, and roll up with the towel inside. Let cool for 30 minutes.
For the frosting
  1. Beat together all the frosting ingredients.
To prepare
  1. Unroll the cake, spread the frosting in an even layer, and roll back into a log.
  2. Wrap with parchment paper then foil. Refrigerate for at least 1 hour before serving.
Notes
  1. If you use a smaller pan to bake the cake in, you may have to bake slightly longer until the edges start to stiffen and the middle of the cake feels done. You can easily freeze this once it is rolled into a log and wrapped up. Before serving, place in the fridge for at least 1-2 hours to defrost.
Adapted from Libby's
Adapted from Libby's
Flavor From Scratch http://www.flavorfromscratch.com/