As far as pumpkin goes I have never been much of a fan, that is however until a former coworker brought this pumpkin roll to work. I was reluctant to try it at first, but now I am really glad I did. This pumpkin roll is so good that I had to have the recipe. A word to the wise, you will want to make more than one of these at a time. These can go in the freezer, for those unexpected guests that always seem to pop up during the holiday season.
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 tablespoon lemon juice
- 2 tablespoons confectioners sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar (extra)
- Preheat oven to 375 degrees F (190 degrees C). Place wax paper and grease and flour a 9×13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Note* If you don’t have a professional heavy-duty aluminum jelly roll or quarter sheet pan, you should get one now. This is what the pro’s use. It will bake without burning, and you will never reach for another pan while baking. I have listed one for you here below.
Note* If the ends are not perfect, trim with a sharp knife. That part is for the cook.