PUMPKIN ROLL

Recipes with pumpkin puree is very common in the United States especially during the month of November for the celebration of Thanksgiving. I bought a can of Libby's pumpkin puree and I thought of making something out of it. I saw online that Libby's has a great recipe for Pumpkin Roll and I decided to give it a try. I just tweaked it a little bit and it came out so delicious!

Many of you thought making a cake roll is hard but it's actually not. I know muffins are so much easier but cake rolls look very elegant and more delicious because of the added filling. The 2 simple tricks to easily roll a cake are... first, make sure that the towel you will be using to roll the cake is generously dusted with powdered sugar and second, make sure to roll the cake while it is still warm. As long as you follow these two important tips, you will successfully roll it.
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This Pumpkin Roll is soft and moist filled with silky cream cheese frosting. A melt-in-your-mouth fall dessert perfect for Thanksgiving but delicious all year round! Try this recipe and let me know what you think by leaving a comment below. Enjoy! 
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PUMPKIN ROLL CAKE

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon or 1 tsp pumpkin spice
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla
• 2/3 cup pumpkin puree
• powdered sugar for dusting

Frosting:

• 8oz / 226g cream cheese at room temperature
• 1 cup powdered sugar, sifted
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla

Procedure:

• Preheat oven to 375F/ 190C. Line a 10x15 jelly roll pan with parchment paper.
• In medium bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon powder. Set aside.
• In a mixing bowl, whisk or beat the eggs, sugar and vanilla until lighter in color and thick. Beat in the pumpkin puree until smooth. 
• Pour the dry mixture in to the wet then fold in until just combined.
• Spread evenly into prepared pan.
• Bake for 13-15 minutes or until cake springs back when touched.
• While waiting for the cake to bake, prepare your thin kitchen towel by dusting with powdered sugar.
• When the cake is done, lift it out of the pan and invert it into the prepared towel. Carefully peel off the paper, roll up the cake and towel together starting with a narrow end. Cool on wire rack.
• Prepare the frosting by beating together the cream cheese and butter until smooth and creamy. Add the sifted powdered sugar and beat until smooth and fluffy. Beat in the vanilla.
• Carefully unroll the cake, spread the frosting and reroll the cake.
• Wrap in plastic and refrigerate for at least one hour. 
• Sprinkle with powdered sugar before serving, if desired.

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RECIPE NOTES:

• If pumpkin spice is available, omit the cinnamon powder and add 1/2- 1 tsp pumpkin spice instead. This will give a more pumpkin flavor to your cake.
• I used the store-bought Pumpkin Puree in can. If not available, cut the squash or pumpkin (with skin removed) in small pieces then steam until very soft and mash or use a blender to puree.
• Make sure the parchment paper is tightly fitted on your baking pan to ensure the cake is nice and even. 
• Put enough powdered sugar on the towel when rolling up so it will not stick. 
• Make sure to roll the cake as soon as it comes out of the oven. The longer it sits, the harder it is to roll.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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