Diary of an Italian Baker: Pumpkin Roll

Pumpkin Roll

Who doesn't love pumpkin roll? It is a must have for fall. Every time I make this I hear I love pumpkin roll but it is so hard to make. To me this is one of the easiest and one of my most favorite things to make! It takes 2 things, a good recipe and a good technique. Well I am here to tell you I have found both.

As you will see below I do not use a jelly roll pan or a baking mat. They are not needed! If you have them then great. If not don't sweat it! Just follow me.

To start with you will need the following ingredients....

Cake:
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pumpkin purée

Filling:
8 oz cream cheese (room temperature)
1 cup powdered sugar
6 tbs butter (room temperature)
1 tsp imitation vanilla extract

Supplies:
1 - 15" x 10" cookie sheet with sides or a jelly roll pan (if you have a larger cookie sheet with sides that will work too)
Clean towel
Parchment paper or wax paper

Let's begin!

Let's make the cake.

First using your blender or hand mixer mix together all the ingredients for the cake EXCEPT for the flour. It doesn't matter what order. I like to dump in the wet ingredients first then add the dry.

Second gradually add in the flour. Mix until all ingredients are blended well. I like to let my mixer run for a couple minuets. Do not be alarmed that it is runny. It is supposed to be this way.

Prepare you pan. You will need to cover your cookie sheet with parchment paper. Cut off extreme excess but leave a little sticking up on edges. I like to spray the cookie sheet first with Pam. I do this because it helps hold the parchment in place while I pour and spread.

Now spread the cake batter on to he cookie sheet.

Bake it in the oven for 11 min at 375. You may need a few more minuets depending on you oven. If you used the larger cookie sheet you will need less time because it thinner.

While it is in the oven I prepare my towel. You will need a towel at least the size of the pan. I lightly dust a towel with flour and then shake off the excess.

Once cake is done remove it from the oven.

Lightly dust the cake with flour. Lay flour side of the towel down on the cake. Pull the towel tight and flip the cake onto the towel.

Remove the parchment paper from the cake.

While still hot roll the cake up in the towel and let cool.

Time for filing!

Mix cream cheese, butter, and vanilla until well blended. Gradually add powdered sugar. Mix until well blended I like to set on a medium speed for about 3-5 min.