Pumpkin Rolls
Ingredients
- 1 cup Flour (*Remove 1 Tablespoon)
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Ground Cinnamon
- 3/4 tsp Ground Cloves
- 1/4 tsp Salt
- 4 Eggs
- 1 1/2 cup Sugar
- 8 oz 100% Pure Pumpkin ((1 Cup, or ½ of a 15 oz can))
- 12 oz Cream Cheese (Softened (1.5 Packages))
- 8 tbsp Unsalted Butter (Softened (1 Stick))
- 1/2 tbsp Vanilla Extract
- 1 1/2 Cup Powdered Sugar
Cream Cheese Filling
Instructions
- 1
Other items you will need:1 Clean Towel – A kitchen towel will do, but a tea towel is even better, so you do not have to worry about picking lint out of your rolled cake!Extra powdered sugar for dusting towel and finished product, as well as a small strainer for dusting.Half Sheet Pan – This recipe is made for a half sheet pan, which has 4 sides like a jellyroll pan, but is a bit larger. This recipe will make 1 pumpkin roll in the half sheet pan, that can then be cut into 2 separate 9’ rolls!Directions:Preheat oven to 375. Line your jellyroll pan with parchment paper, enough that it is coming up the sides a bit, as well as filling in the corners. Pull your butter and cream cheese for your filling and set on the counter to bring to room temperature.Combine all your dry ingredients for the cake into a small bowl, whisk to incorporate.In a separate, larger, bowl, whisk together eggs, sugar, and pumpkin. Once thoroughly mixed, continue to whisk about 1 more minute to incorporate a bit of air to the eggs. Sift your dry ingredients into your pumpkin mixture, and gently fold in. We want to make sure that all your dry ingredients are incorporated smoothly, but do not want to over work the batter, by continuing to stir past that point.Using a rubber spatula, pour all your batter into the center of your prepared pan. One by one, hold your parchment into place and spread the batter into each corner. This will ensure that your cake comes out a perfect rectangle!Continue to spread batter evenly across pan. Drop the tray onto your countertop 4 or 5 times to help level it out. Bake for 17-20 minutes. Your cake is done when you can gently tap it without having any of the batter stick to your finger. It will be a bit tacky, but it should not be too sticky.Let it cool about 10 minutes, but no longer. Dust your tea towel from edge to edge with powdered sugar and turn your cake onto it. Peel the parchment paper off of the back very slowly and dust liberally with powdered sugar. Tightly roll your cake into the towel. I usually wrap it tightly with plastic wrap as well, then refrigerate. You'll want to let it cool for at least an hour.While it is cooling, you can whip up the filling. Add the butter and cream cheese to your electric mixer and whip up. Slowly add powdered sugar and other ingredients. Continue to whip until light and fluffy.Once cake is cool, unroll and spread your filling evenly to all the edges. Reroll! I generally take a moment for quality control at this point and trim off each end...haha, no really, the ends are a little more dry than the rest and not as pretty plus the filling is hard to get evenly spread to there. After that, slice the roll in half, now you have 2 nice full pumpkin rolls. I finish it off by dusting with even morrrrrre powdered sugar and it is ready to serve! Enjoy!
Note
Other items you will need:
1 Clean Towel – A kitchen towel will do, but a tea towel is even better, so you do not have to worry about picking lint out of your rolled cake!
Extra powdered sugar for dusting towel and finished product, as well as a small strainer for dusting.
Half Sheet Pan – This recipe is made for a half sheet pan, which has 4 sides like a jellyroll pan, but is a bit larger. This recipe will make 1 pumpkin roll in the half sheet pan, that can then be cut into 2 separate 9’ rolls!