Pumpkin Roll

What better fall treat than a pumpkin roll? I mean, what is a more iconic flavor for fall than the warmed spices of cinnamon, vanilla and nutmeg? A famous coffee shop even has a cult following for their most famous pumpkin flavored drink. Indulge in this treat while curled up with your favorite cup of coffee!

3/4 cup flour

1/2 tsp baking powder 

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

3 eggs

1 cup sugar

2/3 cup pumpkin puree

1 tsp vanilla bean extract

Cream Cheese Filling:

8 ounces cream cheese, room temp

1 1/2 cups powdered sugar, plus more for dusting

2 Tbsp butter, room temp

1 tsp vanilla bean extract

Heavy whipping cream or milk, to thin

In a bowl, combine dry ingredients: flour baking powder, baking soda, cinnamon, nutmeg & salt. In a separate bowl whisk together eggs, sugar, pumpkin puree and vanilla extract. Add dry ingredients to wet and fold in until just combined and no dry streaks remain.

Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper with an overhang on each end. 

Pour cake batter onto pan and smooth gently to level. Bake at 350 degrees for 15 minutes. Once done, remove from oven and roll up cake with parchment paper starting from a short side. Allow to cool completely on a wire rack.

Make cream cheese filling in a stand mixer by combining room temp cream cheese & butter, powdered sugar, vanilla extract and milk or cream to thin to spreadable consistency, about 1-2 Tbsp. Unroll cake and discard parchment paper. Spread cream cheese filling and roll again. Wrap in plastic wrap. Refrigerate 1 hour to set. Dust the top with powdered sugar and cinnamon, and cut into 1” slices to serve. Refrigerate leftovers.

Tip: Many people roll their pumpkin cake in a large clean tea towel dusted with powdered sugar. If you use parchment paper, you can avoid the sticky towel mess and praying that the cake doesn't stick to the fibers. You can also use this with fresh pie pumpkins. I cut them in half from root to stem, scoop out seeds and strings, and roast facedown on a foil lined baking sheet for about 45 minutes to 1 hour at 400 degrees. Scoop flesh from skin and blend until smooth. Makes about 2-3 cups depending on the size of your pumpkin. Freeze the remaining pumpkin in zip top bags to use later.