Pumpkin Roll
Cuisine: Pumpkin Dessert Roll
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Pumpkin cake and cream cheese filling rolled up create these beautiful Autumn pinwheels.
Ingredients
  • 3 Eggs - beat until foamy
  • 1 Cup Sugar
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Ginger
  • ½ Teaspoon Nutmeg
  • ¾ Cup Flour
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Salt
  • ⅔ Cup Pumpkin
  • FROSTING
  • 8 Ounces Cream Cheese, Softened to room temperature
  • 4 Tablespoons Butter
  • 1 Cup Powdered Sugar (plus ½-1 Cup for dusting the wrapped cake)
  • ½ Teaspoon Vanilla
Instructions
  1. Beat eggs until foamy.
  2. Gradually add sugar.

    First, Beat eh eggs on a high speed until foamy and bubbles appear, about five minutes. Then gradually add sugar while the mixer is on.

  3. Blend in pumpkin and lemon juice.
  4. Combine dry ingredients in a separate bowl and gently mix in until blended.
  5. Spray parchment paper (or brown paper bag) with cooking spray.
  6. Spread cake batter evenly across a large rimmed bakers cookie sheet.
  7. Bake at 375 degrees for 15 minutes.
  8. Prepare a smooth dish cloth with a generous coating of powdered sugar on a flat surface.
  9. While cake is still hot, slide a knife around the edges to release it from the pan and invert the pan onto the powdered sugar.
  10. peel off paper.
  11. Dust generously with more powdered sugar on this side as well.

    Flip the cloth up and over to distribute the excess Powdered sugar onto the other side of the cake. Add more powdered sugar.

  12. Fold edges of cloth over the warm cake and roll up according to your preference. Rolling from the long side way will make small rolls, the short end will make s large roll. (This step will help it to take the tolled shape when you add the frosting.)

    Be generous with the powdered sugar to avoid the cake sticking to the cloth. Fold cloth over as shown.

  13. Let cool to warm temperature. You can speed this up by putting it in the freezer.
  14. FROSTING
  15. Beat the soft cream cheese until light and fluffy.
  16. Add the other ingredients and mix until thoroughly combined.
  17. Spread evenly over Pumpkin cake.
  18. Wrap up in foil to freeze. Freezing makes it easier to cut the rolls without smearing the frosting. Cut when only slightly thawed to desired thickness.
Recipe by Table for Fifty at https://tableforfifty.com/pumpkin-roll/