This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
Author: Lucy Brewer
1/4teaspoonfreshly ground nutmeg
3/4cuppumpkin puree, not pie filling
1 1/2teaspoonsfresh lemon juice
1/2cupchopped pecans (optional)
8ouncescream cheese, softened
1/4cupunsalted butter, softened
1cupheaping powdered sugar
2tablespoonsfinely chopped pecans (optional)
2tablespoonsflaked coconut (optional)
Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sift this mixture again two more times.
In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
Turn cake onto tea towel immediately and gently remove wax paper. Starting with the long side, gently roll the cake, using the towel, into a jelly roll. Allow the rolled cake to cool for about an hour.
Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter. Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
Sprinkle powdered sugar over the top of the pumpkin roll before serving.
Tips for Making the Best Pumpkin Roll:
Use the correct sized pan - jelly roll is smaller than regular baking sheet. Non-stick works best.
Use a lint-free towel.
Be sure you use pumpkin puree and not pumpkin pie filling.
Turn the cake out immediately onto the towel and roll. Don't allow the cake to cool. This will help prevent cracking.
Store the pumpkin roll in the refrigerator.
To store in the refrigerator, wrap the chilled pumpkin roll in plastic wrap and place in refrigerator for up to 5 days. Take out at an hour before serving. Sprinkle with powdered sugar just before slicing.
To freeze, wrap the chilled pumpkin roll in plastic wrap, then aluminum foil, then place in freezer up to 3 months. Allow to thaw overnight in the refrigerator and then bring to room temperature about an hour before serving. Sprinkle with powdered sugar just before slicing.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.