Pumpkin Roll with Cream Cheese Filling

Tender, spiced pumpkin cake is rolled with sweet cream cheese filling for a fall classic that's sure to please any crowd. This will be a favorite year after year!

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In the past year I've made two (now three!) cake-roll-like objects, and I would like to think that I'm becoming a real professional*.

*In the past year I've also been on, idk, 60 first dates? And per review of the evidence am absolutely not under any circumstances a professional, no siree.

The first was this pumpkin cake roll with amaretto eggnog whipped cream and DAMN was it good. Sure, it cracked, and I rolled it up using a pillowcase (girl gotta do what a girl gotta do), and I didn't get great pictures of it, but it was delicious. 

Second was this Patriotic Cake Roll that my friends demolished in approximately 0.23 seconds, a true testament to my cake roll prowess.

So, how was I supposed to go up from there? Avocado Toast cake roll? Millennial Pink cake roll?? PLEASE DON'T TAKE MY BIRTH CONTROL AWAY CAKE ROLL??!!

I was distraught. I could think of nothing that would improve upon these former works of art. So, I took a trick out of the one episode of Tiny House Hunters that I watched once and went... minimalistic.

Introducing: Basic Pumpkin Cake Roll.

Pumpkin Roll with Cream Cheese Filling

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To make this pumpkin roll, you will need:
Cake
- 3/4 cup unbleached all purpose flour
- 1 t baking soda
- 1 t cinnamon
- Pinch salt
- 2/3 cup pumpkin pureé
- 3 eggs
- 1 cup granulated sugar
- 1 t vanilla extract
Cream Cheese Filling
- 8 oz reduced fat cream cheese (or full fat! YOLO! you do you!!)
- 2 T butter, softened
- 1 cup-ish powdered sugar + more for sprinklin'
- 1 t vanilla extract

Begin by preheating your oven to 350F. Experts will tell you to line a "Jelly Roll Pan" with parchment paper but idk what a jelly roll pan is tbh and my kitchen is the size of a shoebox so I used a standard sized baking sheet. Live your life. But don't forget the parchment paper.

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In a small bowl, whisk together your flour, baking soda, cinnamon and salt. In a separate bowl, whisk together your pumpkin, eggs, sugar and vanilla. Whisk your dry ingredients into the wet ingredients just until no streaks of flour remain.

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Spread the cake batter evenly into the baking sheet using a spatula, then pop the cake into the oven for 14-15 minutes, until a toothpick inserted comes out clean.

THIS IS IMPORTANT*. As SOON as the cake roll comes out of the oven, you have to lift the parchment paper out of the pan and roll it from one of the short ends. This will ensure it cools in the rolled position and will prevent cracking later. Parchment paper means it won't stick to itself which is always ideal. Once it's rolled up, let it cool completely while you make the cream cheese filling and watch an entire season of Curb Your Enthusiasm. It's fine I'm fine.

*Like, ACTUALLY important, not like when I say this at Lost Society when I see a boy who's cute or when my drink needs a refill. Not that that's not important but like... you get it. Right?

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To make the cream cheese frosting, blend the softened cream cheese, softened butter, powdered sugar and vanilla, adjusting the amount of sugar as needed for sweetness.

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Unroll the pumpkin cake, spread on the cream cheese filling using a spatula, and then carefully roll back up. Sprinkle with powdered sugar, slice and serve!

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Get ready for your friends to start requesting this at every gathering wooooooo (blessing and a curse).

XOXO,
Jesse