Pumpkin Roll

Believe it or not, this was the first jelly roll that I have ever made. It was a lot less complicated than I thought, but it did make a mess (which is fun). This obviously looks like a jumbo Little Debbie Swiss Cake Roll, but pumpkin flavored. My family loved it and asked me to make it again for Thanksgiving.It is a cake that bakes really quickly and packs a punch in the flavor department. If you're looking for a great dessert that looks like it took a lot of effort (but didn't) this is a winner!

Tips:

Sugar rush - don't be shy with the powdered sugar on the towel when rolling up the cake; more sugar will prevent it from sticking to the towel. 
Parchment all the way - when you use parchment paper to line the jelly roll pan, it comes of really cleanly (compared to waxed paper).
Garnish, Garnish - experiment with different toppings/decorations for the roll. Suggestions: powdered sugar, chopped walnuts, whipped cream, some festive sprinkles, etc.  
**Temperature is key - Cool the roll at room temperature!! Putting this in the refrigerator or unrolling it too early will make it very difficult to keep together**

Oven Temperature: 375 degrees

Prep Time:  10-15 minute

Bake Time: 13-15 minutes

 Servings: 1 - 10 inch jelly roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned or roasted pumpkin or squash

Filling
1 (8 oz.) package cream cheese, at room temperature
1 cup powdered sugar
3 tablespoons butter or margarine, softened
1 teaspoon vanilla extract


Directions:

1) Move the oven racks so that the pan will sit in the center of the oven. Preheat the oven to 375° F. 

2) Grease a 15 x 10-inch jelly-roll pan; line with parchment or wax paper. Grease and flour the paper. 

3) Spread out a cotton kitchen or tea towel. Sprinkle the towel with the 1/4 cup of  powdered sugar to create a thin layer. 

4) In a small bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt. Set this aside.

5) In a large bowl, whisk together the eggs and granulated sugar until it becomes thick. Beat in the pumpkin. 

6) Gradually stir in the flour mixture until combined. Spread the batter evenly into prepared pan. 

7) Bake the cake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for at 11 minutes.) 

8) Immediately loosen and turn cake onto the powdered sugar prepared towel. Carefully peel off paper. 

9) Roll up cake and towel together, starting with narrow end. Cool on wire rack for at until it is room temperature (1-2 hours). 
 
10) For the filling: with an electric mixer, beat together the cream cheese, 1 cup powdered sugar, butter and vanilla extract in small bowl until smooth. 

11) Carefully unroll cake from the towel. Spread the cream cheese mixture evenly over cake, leaving 1 inch on one of the short ends unfrosted. 

12) Reroll cake slightly tight, starting with short end with frosting (the end without frosting will catch the filling that gets pushed forward). 

13) Wrap tightly in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.