This is a recipe I found on the back of a label about 10 years ago and ventured to make it and have been required to make it every year since. All of my friends and family know that as soon as September hits, I am busting out the cans of pumpkin. As rolls go, this one is a very simple one. 2 bowls, 1 sheet pan and a lot of butter will get ya a beautiful, crowd pleasing dessert for minimal effort.
- Make the cake in one bowl and pour it onto the prepared (very important) sheet pan to bake
- Roll the sheet cake up in a thin kitchen towel
- Wait until cooled completely – 4 hours minimum
- Make the frosting
- Unroll, spread and reroll
- Cover tightly with saran wrap
- Refrigerate for 4 hours minimum or overnight
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- powdered sugar
- 1 block of Philadelphia cream cheese at room temp.
- 1 cup powdered sugar
- 6 tablespoons butter at room temp.
- 1 teaspoon vanilla
First, set up your baking sheet. Butter a half sheet baking pan and lay a piece of parchment down and then butter and flour that. Preheat your oven to 375. Off to the side also lay out a thin kitchen towel and top with a thin layer of powdered sugar all over it.
In a medium sized bowl combine all of your dry ingredients (the first 7 ingredients). In a larger bowl combine eggs, pumpkin, sugar and vanilla. Add the flour mixture to the wet ingredients and mix just until combined, dont over mix. Pour out onto prepared pan and spread out to make sure it is even and flat. Bake for 13 to 15 minutes or until cake is dry and bounces back when pressed.
When ready, remove cake from oven and quickly, but carefully, flip over onto prepared kitchen towel with powdered sugar. Roll up cake in the towel real tight and let cool for as many hours as you have. I leave mine alone all day or over night, at minimum wait 4 hours.
Combine ingredients for filling until smooth. When the cake is fully cooled, unroll and fill with cream cheese mixture. cover all the way up to 1/4 inch all around so it doesn’t get pushed out when rolling back up. Roll back up, keeping it as tight as possible while not pushing out the cream. Cover in saran wrap tightly and place in fridge for a few hours before serving.
When ready to serve, sift powdered sugar off the top and cut off the ends to present a beautiful spiral.