So I have been making pumpkin rolls this week to give away to friends and neighbors and to freeze for the holidays. Everyone loves them and they really are easy to make. I changed it up a little this time and instead of sprinkling nutmeg and cinnamon on top, I added these tiny little shavings of white chocolate curls for the top of the whipped cream. I used my small grater for that. If you look close you can see them.Classic Autumn Pumpkin Roll
For the cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup sugar
2/3 cup Pumpkin (I use Libby's pure pumpkin)
To make the creamy cream cheese filling:
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Heat oven to 375 degrees. Grease 15 x 10 x 1-inch jelly-roll pan and then line it with parchment or waxed paper. Then grease and flour paper and set aside. Arrange clean thin, damp cotton kitchen towel on counter. Do not use a regular dish towel that might leave impressions or fibers in your cake. Make sure towel is only damp and not wet.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl and beat until thickened. Add pumpkin and mix well. Stir in flour mixture. Spread batter evenly into prepared pan.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up the cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Next, using an electric mixer on medium speed, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar and beat until completely smooth and light. Add the vanilla extract and mix briefly to combine.
Carefully unroll the cake. Spread the cream cheese filling evenly over the surface of the cake. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour. When ready to serve, place the pumpkin roll on a serving platter and dust with powdered sugar. Garnish with whipped cream if desired.
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