Classic Pumpkin Roll

A classic Pumpkin Roll direction with cheese filling and a very important trick for creating the method easier and less-messy then ever.

Give Pine Tree State ALL the pumpkin! Last week I shared my new favorite pumpkin cookies, did you see them. they're CHEWY (not cakey). image your favorite chocolate chip cookie that’s crisp on the skin and loving the inside–and then add pumpkin spice flavors to that. YUMMMMM.
Keeping with my pumpkin obsession, I even have been therefore excited to relinquish this direction AN update for you all. I originally shared this direction in 2014, and also the footage were in desperate would like of AN update. It still remains one in every of my favorite pumpkin desserts. you only can’t beat a classic pumpkin roll direction, and this one encompasses a trick for creating the method easier then ever.

Classic Pumpkin Roll
Classic Pumpkin Roll

I know many of us avoid creating pumpkin rolls as a result of the method looks difficult. This technique, however, is straightforward and utterly fool-proof! Most recipes have you ever invert the baked cake onto an oversized towel that has been dusted with granulated sugar. Then you’re presupposed to roll the cake up within the towel.  Honestly, this technique has continually been a soiled, powdered-sugary MESS on behalf of me. to not mention that you just find yourself with a sticky mess of a rag once it’s done.

Guys, there's such a more robust and EASIER way!  Parchment paper is that the trick! the largest tip to creating a straightforward, mess-free pumpkin roll is to roll the pumpkin cake up within the parchment paper that it had been baked on. permit it to chill. Then unroll it and unfold with cheese topping.

Classic Pumpkin Roll

INGREDIENTS:

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract

Filling:

  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar , plus more for dusting

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
  2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  6. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. 
  7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
  9. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  11. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
  12. Store in the fridge, covered, for up to three days.
  13. For more pumpkin treats.

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