My family showed up for a party this afternoon, but no one was there. Hmmmm. Did I write down the wrong date? Time? Location? Did they cancel and not tell us? Not quite sure what happened, but there was one positive result: we didn't have to share the pumpkin roll with anyone else! In fact, I think I'm headed to the fridge once I've posted this for a late snack....
There are quite a few variations you can try for this recipe. If you like nuts, sprinkle some chopped toasted pecans over the frosting before you re-roll the cake. If you want a bigger roll, double the recipe, butt the short ends together and roll the two cakes together. If you want a little lighter texture to your filling, fold in some whipped cream to the finished frosting before spreading it. Nothing equals fall like some great pumpkin recipes!
3/4 C flour
1 C sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1 C pumpkin puree
1 tsp lemon juice
8 oz cream cheese, room temperature
1/4 C butter, room temperature
1 tsp vanilla
1 C powdered sugar
1. Preheat oven to 375 degrees. Line a half sheet pan with parchment, wax paper or a silpat liner. Spray along the edges of pan with non-stick spray.
2. In a medium bowl, whisk together the dry ingredients for the cake. Add the pumpkin, eggs and lemon juice. Mix until dry ingredients are incorporated. Pour into prepared pan and evenly distribute. Bake for 15 minutes.
3. While cake is baking, generously dust a clean kitchen towel with powdered sugar. To make frosting, cream together the butter and cream cheese in a medium bowl until smooth then add the vanilla and powdered sugar. Beat well.
4. As soon as cake is baked, run a knife along the edges of the pan then invert cake onto the dusted kitchen towel. Remove pan liner from the cake, then roll up the cake beginning with one of the short ends. Allow to cool for 20 minutes.
5. Unroll the cake and frost with the frosting. Reroll, wrap tightly in plastic wrap and store in the fridge. Cake is best if it can sit overnight in the fridge.