I know some of you have been waiting for this!
And with good reason…as soon as I took the first bite out of this thing, I knew it was going to get added to the rotation of regular holiday treats. It’s just so good.
I know I mentioned the thing before about being afraid of desserts that roll, but honestly, this was way easier than I could have expected. I think the one key thing to do, when turning the cake out onto your towel (see directions below) is to make sure it’s covered with PLENTY of powdered sugar. Mine had a few bare spots, and the cake wound up sticking a bit.
I’d also be willing to bet that this would be good with some sort of glaze on top. Perhaps the vanilla glaze from my cranberry apple cookies would work?
Hey, even without a glaze, this pumpkin cake roll is absolutely to-die-for…
so thank you x10000 to my bestie’s mom, Josie, for sharing this recipe with me. It is a keeper!!
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Pumpkin Spice Cake Roll
(adapted from Josie’s recipe!)
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Cooling Time: 30 minutes
Cake Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Filling Ingredients (mix all together until smooth):
- 1 cup powdered sugar
- 6 ounces cream cheese, softened
- 4 tbsp butter, at room temperature
- 1/2 tsp vanilla extract
Directions:
Preheat oven to 375 degrees F. Spray a jelly roll pan* with non-stick cooking spray; set aside.
Beat eggs for 5 minutes with an electric mixer, then mix in sugar. Stir in pumpkin, flour, baking soda, cinnamon, and nutmeg. Pour into prepared jelly roll pan and bake for 15-20 minutes. Loosen all four corners with a table knife and turn over onto waxed paper or a towel coated with powdered sugar (use lots of it!). Roll up into towel and let cool, 30 minutes.
Unroll, spread will filling, and roll again (minus the towel) like a jelly roll. Enjoy!
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*A jelly roll pan is a wide, flat pan similar to a cookie sheet or baking sheet with sides. The sides are 1-inch deep and the most all-purpose size is 12½ x 17½ by 1 inch.
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I’m pretty positive this will be made again for Christmas…along with all of the other holiday baking I do. Ooooo, I’m so excited for Christmas cookie baking! 
Question for the Afternoon:
What is one recipe that you most look forward to every holiday season?
I have a ton, but some of my top favorites would have to be cookies that I only make around Christmas time: Snickerdoodles, Raspberry Almond Gems, and Mexican Wedding Cookies.
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