A pumpkin roll is one of those desserts that look so impressive when served, most people think that it is too complex to attempt in their own kitchen. In truth, making a pumpkin roll is deceptively easy when compared to making pies or other elaborate holiday treats. Once you make your first pumpkin roll, you will be absolutely hooked and looking for any excuse to make another one. The following recipe is failsafe and easy enough for beginner bakers.
¾ cups flower
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup Libby’s Pumpkin puree
1 teaspoon lemon juice
1 8-ounce package of cream cheese
¼ cup butter
1 teaspoon vanilla extract
1 ½ to 2 cups confectioners’ sugar
1. Preheat your even to 375 degrees F (190 degree C).
2. Press parchment paper into a cookie sheet. Make sure that the parchment paper is higher than the sides of the cookie sheet. This will prevent the cake part of your roll from sticking to the pan when you take it out of the oven.
3. Mix together all of the dry cake ingredients then add in all of the wet cake ingredients. Spread the mixture into the lined cookie sheet. Take care to smooth out the batter as much as possible because the cake will bake and rise without spreading itself out in the pan. If you leave lumps, you will end up with even bigger lumps. Bake for 15 minutes.
4. While the cake is baking, cream together the cream cheese, butter, and vanilla extract. This will be much easier if you allow the dairy products to soften out on the counter for a bit. Gradually add the confectioners’ sugar until you reach a desired sweetness.
5. Before you take the cake out of the oven, dampen a clean dishtowel, lay it out on your counter, and sprinkle liberally with confectioners’ sugar. Remove the cake from the oven and flip it onto the towel. Carefully peel off the parchment paper and roll the towel up with the cake inside of it. Allow the rolled up towel-cake to cool for 20 minutes.
6. Have a cocktail.
7. Carefully unroll the cake and slather with your cream cheese icing. Try to keep the icing at least a half an inch away from the edges of the cake to avoid “squish-out.”
8. Roll up the cake with the icing inside, wrap with saran wrap, and place in the refrigerator to cool.
This cake is best served cold after slicing into pinwheels. If you like to do your baking ahead of time, this cake can be frozen for at least two weeks prior to an event.