If there ever was a perfect, make-ahead, oh-so-tasty fall dessert, it would have to be the pumpkin roll. The whole "jelly roll" hype was big in the 1970's and you'll often recipes for them in old cook books. Since then, they have fallen out of favor, probably because they aren't the most visually attractive desserts you'll find.
Still, pumpkin rolls make up for their dowdiness with their deliciousness, so jump in!
NOTE: chilling time is involved in this recipe, so plan ahead!!
Here's what you need for the batter:
- 3 Eggs
- 1 Cup Sugar
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp lemon juice
- 3/4 C Flour
- 3/4 C canned pumpkin (about 1/2 can)
For the filling you'll need:
- 8 oz cream cheese
- 4 Tablespoons butter
- 1 C Powdered sugar
- 1 1/2 tsp vanilla (use Mexican Vanilla if possible)
Preheat the oven to 375 degrees. Begin batter prep by beating eggs on high speed for 5 minutes!! You read this right. 5 minutes. This ensures proper rising. Maybe it's time to pick up a stand mixer if you don't already have one.Meanwhile, line a 17 inch cookie sheet with wax paper making sure to grease above and below the paper. If you don't have wax paper, you can grease and "line" (i.e., sprinkle with flour) the cookie sheet. Wax paper is easier though. Set aside.After the eggs have been beaten, slowly add the 1 cup of sugar.Then add flour, spices, lemon juice, and pumpkin.Pour into the prepared pan and make sure the batter is spread evenly across the pan.Bake for 15 minutes. Remove immediately and cover with a slightly damp, 100% cotton dish towel. Flip pan over so that it's resting on the damp cloth.Gently remove the wax paper. This will be your report card on how evenly you spread the batter and how well you greased the paper!Starting with the short (vertical) end of the towel, roll up the cake immediately keeping the damp towel in place.Put into the fridge for at least an hour. Meanwhile mix the filling ingredients by first mixing the butter and cream cheese until smooth. Then slowly add the powdered sugar and finally the vanilla. (I forgot to take pictures.)
After the roll is completely cool, unroll and evenly spread the filling to cover the pumpkin and re-roll.Return to the fridge and chill for at least another hour. Pumpkin rolls are also terrific for freezing and bringing out just in time for a the holidays!I like to sprinkle mine with a little powdered sugar.When you're ready for the goodness, slice and serve. Utter deliciousness!