Pumpkin Roll

This pumpkin roll is the perfect fall dessert.  Chopped walnuts add a delicious crunch to this moist cake with the perfect pumpkin spice flavors and a rich cream cheese filling.  However, it tastes just as good if you prefer not to add the walnuts.  It looks impressive on a dessert table but is surprisingly easy to make.  Perfect for holidays, gatherings, or any time you are craving a cozy autumn treat.  

Cake:

3 eggs

1 cup sugar

2/3 cup canned 100% pure pumpkin (not pumpkin pie mix)

3/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

1 cup walnuts, chopped (optional)

About 1/4 cup powdered sugar for sprinkling onto the cake after it has baked.

Cream Cheese Filling:

1 cup powdered sugar, sifted

1 pkg (8 oz) cream cheese, softened

6 TBS butter, softened

1 tsp vanilla extract (use clear vanilla if you want to keep the filling bright white, regular vanilla will make the filling a little bit off-white...which is o.k.)

Preheat oven to 375F degrees.

Spray a half-sheet pan (11 1/2 x 16 x 1) or jelly roll pan (10 1/2 x 15 1/2 x1) with non-stick cooking spray.  Line the pan with parchment paper. Let the paper hang slightly over the edge of the pan. Lightly spray the parchment paper with non-stick spray as well. Set aside.

Beat eggs in a large bowl on high speed for 5 minutes until thick and lemon colored.  Gradually beat in sugar and pumpkin.  In a separate small bowl, combine the flour, baking soda, baking powder, cinnamon, cloves and salt. Add the dry ingredients to the pumpkin mixture, beating just until batter is smooth.  Spread the batter evenly into prepared pan.  Sprinkle evenly with chopped walnuts if using.  

Bake the cake at 375F degrees for 12-15 minutes or until toothpick comes out clean. The top of the cake should spring back when touched.  When done, with a knife, immediately loosen the cake from edges of pan. 

Sprinkle or sift about 1/4 cup or more of powdered sugar onto the cake.  Immediately, place a thin cotton or linen kitchen towel on top of the sugared cake. You do not want to use a fuzzy terrycloth towel.  Also, make sure you do not use scented fabric softener or scented dryer sheets when washing your towel or the smell and taste may transfer to your cake. Place a wire rack or large cutting board or pan on top of your cake.  Hold firmly onto both and gently invert the cake (turn it upside down) and place it on your counter.  Remove the top pan and carefully, peel the parchment paper from the cake. 

While still hot, carefully and slowly, roll the cake and the towel together from the narrow/short end.  Cool the rolled up cake on a wire rack for about an hour on the counter.  Once cooled, very slowly, unroll the cake.

While the cake is cooling, prepare the cream cheese filling by combining all the ingredients together on medium speed until smooth.  Unroll the cooled cake and spread with the cream cheese filling. Gently, roll up the cake (without the towel) and wrap in plastic wrap.  Refrigerate for at least 1 hour.  Remove the plastic wrap and sprinkle generously with powdered sugar.  Slice into 10 to 12 pieces.  Refrigerate any remaining cake.

Serves 8-10

Source: Libby's Pumpkin

Janice