Pumpkin Spice Roll
Our Pumpkin Roll is a tried and true recipe that we have used for many years. (Joyce tells me that the parchment paper we used today was a brown paper bag back in the day!)
This recipe has a delicious blend of Autumn spices that will make pretty presentation when served.
Joyce made sure all her five daughters had their very own Kitchen Aid mixer when they married, and each of her daughter in law’s have been provided the same if they did not already have one. It just changes baking completely when you have this amazing tool! The one used here is “vintage” and we often tease that if it is painted to look newer it won’t run the same and we will have to buy her a new one. That simply won’t do. They just don’t make things like they used to… so she says.
Combine dry ingredients and spices in a separate bowl and then stir in gradually.
A large bakers sheet lined with parchment paper that has been sprayed with non-stick spray will make separating the cake simple.
Use a knife to release the Cake from the edges of the pan while it is still hot out of the oven.
Working quickly while the Cake is still hot, invert the pan over on a cloth dish towel that has an estimated 1/2 cup of powdered sugar spread all over it.
Because we sprayed the parchment paper first with cooking spray, this step is simple even though the cake is still pretty hot.
Flip the cloth up and over to distribute the excess Powdered sugar onto the other side of the cake. Add more powdered sugar.
Use plenty of powdered sugar to keep the cloth from sticking to the cake.
If you get the cream cheese out of the fridge at the the same time you start preparing the cake it should be soft and easy to cream.
Soften cream cheese to room temperature and whip until soft and airy for the best texture of Cream cheese filling.
- 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
- Beat eggs until foamy.
- 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.
- Blend in pumpkin and lemon juice.
- Combine dry ingredients in a separate bowl and gently mix in until blended.
- Spray parchment paper (or brown paper bag) with cooking spray.
- Spread cake batter evenly across a large rimmed bakers cookie sheet.
- Bake at 375 degrees for 15 minutes.
- Prepare a smooth dish cloth with a generous coating of powdered sugar on a flat surface.
- 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.
- peel off paper.
- 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.
- 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.
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Be generous with the powdered sugar to avoid the cake sticking to the cloth. Fold cloth over as shown.
- Let cool to warm temperature. You can speed this up by putting it in the freezer.
- FROSTING
- Beat the soft cream cheese until light and fluffy.
- Add the other ingredients and mix until thoroughly combined.
- Spread evenly over Pumpkin cake.
- 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.
Roll Filled Pumpkin Roll into the foil and seal the edges to keep it fresh while frozen.
