Monday, March 2, 2015

Pumpkin Cream Cheese Roll

When fall arrives I start stocking the house with everything pumpkin. I love pumpkin pie, pumpkin spice, pumpkin bread, pumpkin candles, and most of all pumpkin rolls! The cream cheese layer is so yummy and addicting. Be careful when you make these! One will never be enough! I have tried a few versions of this but the best one is right on the back of a Libby's pumpkin can!

1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon (I love to cook with cinnamon, so we add a little more)
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's Pumpkin
(you can all walnuts if you want, Johnny hates nuts so we omit)
8 oz cream cheese, at room temperature
1 cup powdered sugar
6 tbsp butter, softened
1 tsp vanilla
Extra powdered sugar for decorating

For the cake:
Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan (I did not have a jelly roll pan so I used a glass baking dish that was close the measurements) Line with wax paper (DO NOT SKIP  THIS STEP) Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt into a small bowl.
In a separate bowl beat eggs and granulated sugar until well blended, than stir in pumpkin. Stir in flour mixture. Spread evenly into a prepared pan. (if you are using nuts, sprinkle them on top)

Bake for 13-15 minutes or until the top of the cake springs back when touched. (if using a dark colored pan start checking at 11 minutes. It is important not to burn the cake)

Immediately loosen and turn cake onto prepared towel. (Please be very careful with this step, I have burned my fingers multiple times trying to get the cake out) Carefully peel off paper. You made need a fork or a knife to help guide the paper off the pumpkin roll. Do no fret if it doesn't come off perfectly.

Roll up the cake and the towel together (like you would roll up a cinnamon roll, starting with the narrow end). Cool on wire rack.

For the filling:
In a small bowl, beat the softened cream cheese and butter until well blended. Add in 1 cup powdered sugar and vanilla. When cake is cool, carefully unroll and remove the towel. Spread the cream cheese layer on the cake. Re-roll  the cake and wrap in plastic wrap to keep its shape. refrigerate for at least an hour (recommended over night) Sprinkle with powdered sugar before serving.


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