Fall Favorite Pumpkin Roll

You can always tell a well loved recipe by the shape of the card. My grandma’s favorite and most used recipes often have food coloring, notes scribbled and maybe a little food splatter here and there. My recipe cards are starting to show the same love and as you can tell below, my pumpkin roll recipe is definitely a fall favorite!

I’ll spare you the detailed, step-by-step account of how to make a pumpkin roll, because let’s face it…you’re here for the recipe! Instead I’ll just share a couple of my secrets and tips to make the best pumpkin roll ever. There are quite a few steps to making pumpkin rolls, but don’t let that keep you from trying one! They are easier than they might appear and worth the little bit of extra work!

I have a couple of secret ingredients that I think make this recipe even better….Mexican vanilla and Pampered Chef Cinnamon Plus spice. I don’t know why, but Mexican Vanilla just makes everything better! I have found it at Walmart and of course….Mexico, but I buy mine from a Mexican market in a neighboring town. If you get the chance to grab a bottle, do yourself a favor and bring it home! The other secret ingredient is Pampered Chef Cinnamon Plus. I use this in place of allspice. Find a Pampered Chef rep and get yourself a bottle!

I have listed in detail all the necessary steps in the recipe below, but one step I would like to clarify is wrapping the cake in the tea towel. Be sure to let your cake cool in the pan while you prepare your tea towel (use a cotton towel, not a terry cloth). Sprinkle the tea towel with powdered sugar and flip the cake over on top of the sugared towel. Remove the parchment paper from the bottom of the cake and let cool for an additional five minutes before rolling. Roll and chill completely before spreading the cream cheese filling and rolling again.

Now, it’s time for the best part…sprinkle the top of the roll with powdered sugar, pour yourself a creamy cup of coffee and ENJOY! If you have any questions or comments…feel free to drop us a line below. I would love to hear from you!

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Pumpkin Roll

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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Ingredients

Cake Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 cups flour
• 1 teaspoon salt
• Dash of allspice

Filling Ingredients

• 1 cup powdered sugar
• 1 8-ounce cream cheese
• 2 tablespoons butter
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 375 °F. Grease and flour one 10x15 inch jelly roll pan. Place a greased and floured piece of waxed paper inside jelly roll pan. Be sure to leave enough parchment paper to cover edges of pan.
2. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin.
3. In a seperate bowl, mix together flour and baking soda.
4. Add dry ingredients to pumpkin mixture and blend until smooth.
5. Evenly spread the mixture over the prepared jelly roll pan.
6. Bake 15 minutes in a preheated oven.
7. Remove from oven and allow to cool enough to handle (around five minutes).
8. While the cake is cooling in pan, lay cotton tea towel on counter and sprinkle powdered sugar over top of the towel. Turn cake over so that cake falls on the sugared towel. Cool five additional minutes. Remove parchment paper and roll cake up into the tea towel and chill.
9. Prepare filling by blending together the butter, cream cheese, powdered sugar, and vanilla.
10. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel.
11. Wrap with plastic wrap and refrigerate until ready to serve.
12. When ready to serve, sprinkle the top of the roll with powdered sugar and slice into 8-10 servings.

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