So my plan for doing a post every day for a week was promptly shot in the butt by some unexpected stress that completely occupied me for several days. So, I’m going to call the rest of my posts “Pumpkin Week” and pretend I actually crammed it all into one week.


On to my next scrumptious dessert.

Pumpkin Roll

Recipe behind the jump!

Bring forth:

3 eggs

1 cup of white sugar

1 cup of canned pumpkin

3/4 cup all-purpose flour

3/4 tsp pumpkin spice

1 tsp basking soda

confectioner’s sugar for dusting

For the filling:

1 cup of confectioners sugar

1 tsp vanilla extract

2 tbsp light butter, softened

1 8oz package of light cream cheese (please trust me on the light part, it makes for a lighter, airier flavor)

Preheat your oven to 375°F.  Take out a cookie sheet with sides at least an inch tall.  Line it with parchment paper and spritz the paper with canola oil.  Set aside.

Crack your eggs into a bowl and beat them until smooth.  Add your sugar and beat into the eggs until well mixed, then add your pumpkin and do the same.  Add the flour, pumpkin spice, and baking soda.  Mix this all together thoroughly, then pout the batter into the prepared cookie sheet.  Bake in the oven for fifteen minutes until the cake is springy, then remove from the oven.  Take a large CLEAN (for the love of God, clean) kitchen cloth and sprinkle it with confectioners sugar.   Flip the cake onto the kitchen cloth and peel off the parchment paper.  Dust the exposed side of the cake with confectioners sugar as well.  Roll the cake up in the towel and set it aside to cool.

In a smaller, separate bowl, mix the butter, confectioners sugar, and vanilla all together until it is smooth.  Add the cream cheese and begin to beat all of the ingredients together.  Do so until nice and smooth without any lumps.  Set it aside.

When the cake is sufficiently cool, unroll it.  Do not force the cake flat again, because we need it to keep the slightly curly shape so it rolls back up nicely without breaking.  Take your cream cheese frosting and spread a nice, thick layer onto the cake within an inch of the sides.  You should be able to comfortably use all of the frosting.  When you have as much frosting as you want on it (and don’t be stingy) roll the cake back up WITHOUT the kitchen towel.  The frosting should allow the roll “edge” to seal nicely, but if the frosting doesn’t reach that far for some reason, scrape out that last little bit of frosting from the bowl and spread it on the edge of the cake, then seal the roll.  Wrap the entire thing back up in the kitchen towel and set it aside so the frosting sets up and the cake gets used to it’s form (else it may attempt to unroll).

Give it about an hour.

When that time has passed, unroll the pumpkin roll.  Isn’t it beautiful?  Get out a nice, long, sharp knife to lop this up.  First, cut off the ends.  If you cake comes out like mine in any way, the ends are ugly and the frosting doesn’t hit the end just right.  So lop those ends off and eat them in secret, so no one knows that your pumpkin roll didn’t come out with perfect ends.

Next, cut the roll into inch-wise slices.  Do this the entire length of the roll.  Serve to adoring fans.

They will love you for it.  They will name their children after you.  They will tell stories to those children about your pumpkin roll.  They will ssavor every bite with tears of joy in their eyes.

I might be exaggerating, but let’s pretend I’m not.

It’s beautiful.

Pumpkin Roll

My recipe was modified from this recipe over at AllRecipes.  I added more pumpkin (gives the cake some extra moisture) and change the cinnamon to pumpkin spice (I prefer it).  Otherwise credit goes to the author!  Enjoy!