Pumpkin Rolls

Pumpkin Roll:

  • 3/4 cup (100 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspooon ground allspice
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup (150 grams) pumpkin puree
  • 8 oz (226 grams) cream cheese, room temperature
  • 2 TBS (28 grams) unsalted butter, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 cup (115 grams) confectioners' (powdered or icing) sugar
  • Confectioners' (powdered or icing) sugar
For the pumpkin roll:
Preheat oven to 375 degrees and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch x 10 inch baking pan, line it with parchment paper, and then butter and flour the parchment paper.
Sift into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for 5 minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth.

To Assemble:
Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners sugar.
Serves about 6-8 people.

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