Pumpkin Roll
This pumpkin roll is a spiced sponge cake rolled around a sweet cream cheese filling, and it is made to be frozen. Chopped pecans bake right into the top of the batter, so every slice has some crunch. Rolling the cake while it is still warm, in a sugared towel, keeps it from cracking later. Because you slice it straight from the freezer, it is an easy make-ahead holiday dessert.
Instructions
Heat the oven to 375 °F (191 °C). Line a rectangular cookie sheet with greased parchment or waxed paper, letting the paper hang over the sides.
In a large bowl, mix the sugar, eggs and canned pumpkin until well blended. In a second bowl, stir together the flour, salt, cinnamon and baking soda, then fold the dry mixture into the pumpkin mixture.
Pour the batter evenly onto the lined sheet and sprinkle the chopped pecans over the top. Bake at 375 °F (191 °C) for 15 minutes, until the cake is fully baked.
While the cake bakes, set aside ⅛ cup (15 g / 0.53 oz) of the powdered sugar. Whip the cream cheese, vanilla, butter and the rest of the powdered sugar until smooth, and set the filling aside.
Spread a clean dish towel on a flat surface and dust it evenly with the reserved powdered sugar. While the cake is still warm, flip it onto the towel. Roll it up loosely with the towel and let it cool completely so it sets in shape.
Unroll the cooled cake and spread the filling over it. Roll it back up into a spiral.
Wrap the roll in foil or plastic wrap and freeze it. When it is frozen, unwrap it and cut it into slices while it is still frozen.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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