Ready to Roll - Pumpkin Style

We love fall, especially because of the pumpkin and of course, 'It's the Great Pumpkin, Charlie Brown'.

Pumpkin Roll with Cinnamon Cream Cheese Icing
Recipe adapted from Libby's Pumpkin Roll and Baked Perfection
Photos by Bake Yourself Happy


Pumpkin Roll

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pureed pumpkin*
• Parchment paper

Cinnamon Cream Cheese Icing

• 1 (8 ounce) package cream cheese, softened
• 1 - 1 1/4 cups powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons cinnamon

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with lightly floured parchment paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves, pumpkin pie spice, nutmeg and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto new sheet of parchment paper.  The parchment paper should be lightly coated with powdered sugar and placed on top of a towel. Carefully peel off the old parchment paper (now on top). Roll up cake and towel together. Cool on wire rack at least 45 minutes to one hour.
4. BEAT cream cheese, 1 cup powdered sugar, butter, cinnamon, and vanilla extract in small mixer bowl until smooth.  If desired, here you can add in additional powdered sugar.  Carefully unroll cake (once cool); remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

*Pureed Pumpkin

You can always buy canned pumpkin puree, but here's how to make it yourself.  Trust us - it's better this way (WAY better).

Start with a pie pumpkin (the little ones - but save the real tiny decoration pumpkins for your centerpiece).  Cut it in half and take the stem off.  De-gut it...that is, take out all the seeds and pumpkin stringys.  Place each half in a microwave safe bowl with a little water in the bottom of the bowl.  Cover the bowl with plastic wrap and cook in the microwave for 7-10 minutes.  You'll know its done when the pumpkin is soft to the touch and comes right off the peel.  Careful - it'll be hot!  Unwrap the plastic wrap and scoop the pumpkin off the peel with a spoon...again, it should come right off.  Put the pumpkin in a food processor and puree until it's a homogenous texture - just like baby food.