This was the first time I ever attempted a pumpkin roll. I am going to make another one and freeze it for Thanksgiving. It turned out so good. Yes I was the gnome that took the first piece. hehehe

I was looking through some blogs and found this recipe on My Kitchen Cafe.

Perfect Pumpkin Roll

Ingredients:

Cake:

• 1 cup sugar
• 3/4 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3 eggs
• 2/3 cup mashed pumpkin
• 1/2 cup chopped walnuts (optional)

Filling:

• 8 ounces cream cheese, softened
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Grease a 15 x 10 inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan. ( To save time and not use the grease or spray I used parchment paper. The pumpkin roll came right off with no problems of sticking)
2. Mix the sugar, flour, salt, soda, cinnamon, eggs, and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14 – 15 minutes until edges pull away from the sides of the pan and center is done.
3. Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar – laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Related posts:

1. Recipe Trader Sundays – Gingerbread Cake Roll
2. Recipe Trader Sundays – Pumpkin Muffins
3. Monday Recipe Swap – Pumpkin Bread
4. Recipe Swap – Cherry Vanilla Pound Cake
5. Icky Sticky Pumpkin GOO

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