Nothing speaks fall more than a pumpkin roll. The moist pumpkin-spiced cake is filled with soft, sweet cream cheese. Perfect for Thanksgiving, which is not to far and never too early to start planning for.
‘Tis the Season for Pumpkin!
Pumpkin is the first thing that comes to my mind during fall season. There’s no stall at farmers’ market which doesn’t have big, small, cut-out, whole, or bright orange pumpkins. The smell of pumpkin tempts from all sides, making it impossible to ignore it. The Internet is flooded with pumpkin recipes, and when Halloween comes along, pumpkins scare us in the shape of various candlesticks, witches broomsticks, monsters, mummies, worms, spiders.
After a long time, in my dad’s garden, pumpkin didn’t bear any fruit last year. There weren’t any! Usually we are already bored by now and don’t know what to do with them, but there weren’t any last fall. Not even to bake them at least once in the oven (which is how we like them!).
This year the season started great. They showed up at the farmers’ market, though just a few of them. It’s a good thing we know a neighbor that saves us one.
We are starting pumpkin season with this wonderful Pumpkin Rolls, enjoy!
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 3 eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup powdered sugar (to sprinkle on towel) plus more for garnish, if desired
- 8 oz. cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 Tbsp. butter, softened
- 1 tsp. vanilla extract
- Heat the oven to 375 degrees.
- Line a 15x10 inches pan with baking paper and grease it with cooking spray.
- Put cotton kitchen cloth or towel on the table and sprinkle it with powdered sugar.
- Mix the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
- In a large bowl, mix the eggs and sugar until they blend. Add in vanilla and pumpkin puree and mix until well combined.
- Add flour mixture, blend and spread evenly into the prepared pan. Bake for 11 to 13 minutes, or until top of cake springs back when touched.
- Roll over the cake on the kitchen cloth and peel off the baking paper.
- Carefully roll the cake with the cloth/towel, starting with narrow end and leave it to cool.
- During this time, in a large mixer bowl, whisk cream cheese, powdered sugar, butter and vanilla extract until it becomes smooth.
- Carefully unroll the cake. Spread the filling over and roll the cake again.
- Wrap it in a plastic foil and leave it in the fridge for 1 hour.
- Garnish with powdered sugar.
- Slice to serve.