Pumpkin Roll

Well, I suppose if Starbucks has officially started offering their Pumpkin Spice Latte that it's time for me to post my first "fallish" recipe! :)  Lots more to come, this is only the beginning. 

Pumpkin Roll

This is what it looks like on the end!

Ready to serve! :)  Isn't that pretty!

Cake Roll:

3/4 c flour

1/2 t baking powder

1/2 t baking soda

1 t pumpkin pie spice

1/4 t salt

3 eggs

1 c sugar

2/3 c Libby's 100% Pure Pumpkin (one can will make 3 cake rolls)

Filling:

12 oz cream cheese, softened (1 1/2 pkgs)

3/4 c powdered sugar

3 T butter, softened

1 t vanilla

For the cake: Preheat oven to 375. Line a jelly roll pan with foil. Grease corners to prevent sticking. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. While cake is still hot, just out of oven, lift it from the pan by the corners of the foil and flip it over onto a cheesecloth-type towel (NOT terrycloth), sprinkled with powdered sugar. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack till no more warmth is felt.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.

Carefully unroll the cooled pumpkin roll and spread filling evenly over cake. Roll it up again peeling away the towel. Wrap the roll first in plastic wrap making sure everything is completely sealed. Wrap again in a layer of foil and store in the freezer. When ready to serve, slice the cake into 1 inch pieces or whatever thickness you desire, and allow to thaw for about 20 minutes before serving.

 

This recipe makes ONE pumpkin roll.