When I was younger, my mom made the best pumpkin roll ever. Homemade, from scratch and followed off of an old tattered paper with the recipe partly faded. I’ll never forget watching her work her magic, even when we didn’t have fancy Cuisinart mixers and mixing bowls. It never mattered because it still came out wonderful because mom made it. This is not exactly mom’s recipe, but I like to think it’s second best after hers.
Grocery list:
3 large eggs
1 cup of granulated sugar
3/4 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup all purpose flour
1 tsp baking soda
8 ounce package of cream cheese, softened
1/4 cup unsalted butter, softened
1 and 1/4 cup of powder sugar, plus additional for rolling and dusting steps
1 tsp vanilla extract
non stick cooking spray
parchment paper
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat eggs for 1 to 2 minutes.
- Intermittently mixing in between each ingredient, add in sugar, pumpkin puree, pumpkin pie spice, cinnamon and salt.
- Once blended, add in flour and baking soda until combined. Scrape down all sides of your bowl and make sure the mixture is smooth.
- Spray a thin sheet pan (about 10x15 inches) with nonstick cooking spray. Line with parchment paper (best if cut to size of pan). Then spray with another layer of nonstick spray on top of parchment.
- Pour pumpkin mixture into pan and give a few gentle taps on the countertop to help spread the mixture evenly. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, lay out a thin kitchen towel on your counter and sprinkle the surface with powder sugar (roughly 3 tablespoons).
- Once the cake is done and while still warm, loosen the parchment paper from the baking sheet. Carefully flip the cake over and lay on the towel. Don’t be scared…it’s one quick flip! Remove the parchment paper.
- Starting from the short end of the towel, gently roll up the cake inside the towel. Tuck the towel ends under and place in the refrigerator, seam side down. Chill in the fridge until the cake is cooled down.
- In another mixing bowl, beat the cream cheese, butter, powder sugar and vanilla until smooth.
- Once cake is cool, unroll cake and spread cream cheese filling evenly, covering entire surface.
- Roll cake back up tightly and wrap in plastic wrap. Then wrap entire cake in another layer of plastic wrap and place back into the refrigerator until ready to eat.
- When you are ready to eat, take the cake roll out and dust on some powder sugar. Slice with a sharp knife and enjoy!
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