Hey friends, in true Thanksgiving fashion, today we made three delicious pumpkin rolls in our house to take to family and the air smelled of cinnamon delightfulness. They were not that hard to make and the only item you may not have that is required is a jelly roll pan that measures 10″X15.” The size and depth is important to get the perfect pumpkin cake to roll up. With that being said, let’s jump right into the recipe. I pulled this off of Libby’s pumpkin official website, but I adjusted the spice options because I did not have clove. I ended up using two tsp. of pumpkin pie spice and 1/4 tsp. of cinnamon instead and in my opinion that made it so much better.
INGREDIENTS
- 1/4 cup powdered sugar (to sprinkle on parchment paper)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar ( used cane sugar)
- 2/3 cup canned pumpkin
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Directions:
- Step 1: Preheat oven to 375° F. Spray Pam on parchment paper in 15 x 10-inch jelly-roll pan.
- Sprinkle a separate sheet of parchment paper, the same size as pan with 1/4 cup powdered sugar.
- Step 2: Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in small bowl.
- Step 3: Beat eggs and sugar in large mixer bowl until thick and some air bubbles appear. Make sure sugar is well dissolved. Beat in pumpkin. Stir in flour mixture.
- Step 4: Spread evenly into prepared pan. Use spatula to spread mixture evenly over pan and then shake pan until it is level.
- Step 5: Bake for 10 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 8-9 minutes.)
- Step 6: When cake comes out of the oven, flip the cake onto the powdered sugar covered parchment on the counter. Roll up cake and parchment paper together, starting with narrow end. Cool on wire rack or in the fridge. Make sure to let cool for plenty of time before adding the cream cheese icing in the roll.
- Step 7: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. This will go fast so make extras to freeze. They freeze well and can thaw in the refrigerator. Enjoy!
