This autumn treat is so popular that bakeries routinely run out during the holiday season. If you are the do-it-yourself type, make your own and customize it to suit your palate.
PUMPKIN ROLL
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- powdered sugar for dusting
- 1 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 8 ounces cream cheese
Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on countertop to spread it evenly. Bake for 15 minutes and immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth. Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve.
Cook's Notes Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake.
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