Food & Recipes

Pumpkin Roll With Cream Cheese Filling

 

With this past Saturday being the first day of Fall, it was time to break out the pumpkin and make something really delicious!  If it wasn’t for the fact that it is still hitting temps of 90 degrees here during the day, I would have also broke out the sweaters, boots, scarves and everything else that makes the transition from the warm days of Summer to the chilly afternoons of Fall, a little easier.  If my seasons could consist of only Summer and Fall, I would be happy!  I love Summer for its long, hot and sunny days.  I love Fall for all of its color, the crisp air, the boots and sweaters that I can’t wait to unpack and everything pumpkin and apple!  In fact, I always feel like Fall is the official start of baking season – and baking season is the start of all things great!  What better way to start off the Fall baking season, than with a really delicious Pumpkin Roll!!  So turn up the oven (or, in my case, turn up the air conditioner because it is 92 degrees outside and I am about to turn the oven on), put on your favorite “hoodie jams” (there really is such a thing – aka, Fall music), and let’s get baking!

For my Pumpkin Roll with Cream Cheese Filling, you will need:

A standard size cookie sheet

A clean towel (dish towel, flour sack towel, cheese cloth)

3/4 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Ground Cloves

1/4 teaspoon Salt

3 Eggs

1 cup Sugar

2/3 cup Pumpkin Puree

Chopped Walnuts or Pecans (optional)

Filling:

8 oz Cream Cheese (room temperature)

1 stick Butter (room temperature)

1 teaspoon Vanilla

1 cup Powdered Sugar

 

Step 1:

Preheat your oven to 350 degrees.   Prepare your baking sheet by placing wax paper on it, slightly overlapping the edges.

Step 2:

Measure your dry ingredients into bowls.

Measure your flour into a large mixing bowl.

 

Measure 1 cup of sugar and add to flour.

 

Combine baking powder and baking soda together.

 

Add cinnamon, cloves and salt together.

 

Now, combine all of your dry ingredients together in the flour bowl.

 

Mix all dry ingredients together. Set aside for a moment.

 

Crack 3 eggs into a small bowl.

 

Lightly beat eggs together.

 

Measure pumpkin into a large bowl.

 

Add eggs to pumpkin and mix well.

 

Now, add your flour mix to your pumpkin mixture.

 

Mix just until combined. Do not over mix. Over mixing can cause your batter to bake dense.

 

Step 3:

Pour batter into the prepared pan. Spread evenly across the pan.

 

Trim the edges of the wax paper.

 

Sprinkle the top of batter with nuts, if desired.

 

Step 4:

Bake at 350 degrees for about 20 minutes.

 

It is done when the center springs back when touched.

 

Step 5:

  While the pumpkin roll is baking, prepare your surface for rolling the cake when it comes out of the oven.  I find it easiest to place my towel over a cutting board that is as large as, or larger than, the baking sheet.  Sprinkle the towel with powdered sugar until well covered.  The powdered sugar will prevent the pumpkin roll from sticking to the towel.

Step 6:

When the pumpkin roll is finished baking, remove from oven.

Place the cutting board, with the towel, over the pumpkin roll and invert.

 

Remove the pan and the wax paper from the roll immediately.

 

While it is still hot, fold one end of the towel over the cake. Roll the cake with the towel, jelly roll style.

 

Once it is rolled, let it cool completely.

 

Now is a good time, while your pumpkin roll is cooling, to make your cream cheese filling.

 

Combine your cream cheese and butter together in a large bowl.

 

Beat well and add vanilla. Beat well again.

 

Add powdered sugar 1/4 cup at a time, beating after each addition.

 

Beat until smooth. Set aside until roll is cooled.

 

When your pumpkin roll is completely cooled, it is time to add the filling!

Step 1:

Gently unroll the towel and cake, until it is completely unrolled.  The end will remain folded over slightly.

 

Step 2:

Place a few spoonfuls of filling under the folded edge, spread evenly to the edge, leaving about 1/4 inch margin at the edge.

 

Evenly spread the rest of the filling over the remainder of the cake, leaving the same margin on the edge.

 

Step 3:

Starting with the edge that is folded over, re-roll the cake jelly roll style once more (without the towel).

 

Step 4:

Sprinkle the top of the pumpkin roll with powdered sugar, if desired.

 

Now, is the best part!  Cut yourself a nice thick slice (the thicker the slice, the easier it cuts, really 🙂 ), pour yourself a nice hot cup of coffee, curl up with a blanket, and enjoy!

 

HAPPY FALL EVERYONE!!

 

 

 

 

 

 

 

 

 

 

4 Comments

  • Char

    What exactly is on a “hoodie jams” playlist? (Unrelated, when I first read that, my mind read “footie jams”… like you put on footie pajamas to bake… and I thought, “smart, that she wants to protect her feet from being cold on the kitchen floor, but she *could* just turn down the AC. And also, that seems like an unnecessary level of detail.” 🙂 )

    • Kathy

      While I do LOVE the idea of baking in footie pajamas – because, who doesn’t love footie pajamas, it was “hoodie jams”, which, happens to be Fall songs 🙂 I guess I could have just said “Fall music”…but that is not as fun!

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