So the last in my series of everything pumpkin is a doozy.
A little history.
Before I moved to Indiana, I have never heard of a pumpkin roll.
I know crazy right? I am pretty sure I have had my share of jelly rolls and the like but apparently the pumpkin roll is a force to be reckoned with here in Northeast Indiana. Hmm. The more you know.
They are mighty delicious so I can see the fascination with them.
Anyway, for my last pumpkin recipe of the year I decided to try my hand at one. Never made one before. Keeping my fingers crossed it turns out looking good.
I am not worried about the taste coz I got baking down. But aesthetically? Having to actually roll a cake? Fingers crossed.
Not bad eh?
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/8 teaspoon salt
2 packages (16 oz) cream cheese, softened
1/2 cup confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 cup Mini chocolate chips or chopped chocolate bars like I did. YAY left over Halloween candy! *Optional
Line a 15-in. x 10-in. x 1-in. baking pan with parchment. You want it to fit the width of the pan perfectly, but be longer length wise. Makes it easier to remove from the pan.
Grease the parchment and set pan aside.
In a large bowl, beat eggs on high speed until thick. Slowly add the sugars and the pumpkin. Beat on high till the sugar is dissolved.
In a small bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt.
Add to pumpkin mixture. Beat till just combined.
Pour and spread into prepared pan.
Bake at 375° for about 12-15 minutes or until cake springs back when touched lightly.
Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners’ sugar. Slowly peel off parchment paper.
Roll up cake in the towel jelly-roll style, starting with the side that is shorter.
Cool completely on wire rack.
In a large bowl, whip the cream cheese, confectioners’ sugar and vanilla until smooth.
Unroll cake. Spread filling evenly on the cake and sprinkle the chocolate evenly on the filling. Roll up again. Wrap and freeze until firm.
(May be frozen for up to 3 months.)
Remove from the freezer 10-15 minutes before cutting and serving on plates from Shindigz.
Recipe by Heather Shively, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.