Pumpkin Roll

I make this pumpkin roll every November. Over the course of the month, I usually end up making about 4 or 5 for family and friends. For lack of a better description, it's "SUPER DUPER MOIST" and has the perfect measurement of pumpkin... not too little, not too much... and you will LOVE the smooooooth cream cheese frosting inside! 


Prep Time: 20 min.    Cook Time: 15 min.    Chill Time: At least 2 hours   Serves: 12


Ingredients:


3 eggs                                                    1 cup confectioners (powdered) sugar
1 cup white sugar                                 3/4 tsp vanilla extract
2/3 cup canned pumpkin                    2 TBSP butter, softened
3/4 cup all-purpose flour                    8 oz cream cheese, softened
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 cup chopped walnuts (optional)   


Directions:


1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease approx. 15 x 10 x 1 inch baking pan (cookie sheet) and line w parchment paper. Grease and flour paper.
3. In large bowl, beat eggs on high for 5 min. 
4. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda.
5. Spread batter EVENLY in pan. (Any thin spots can cause roll to crack later)
6. Add walnuts evenly on top (Optional)
7. Bake for 14 minutes or until cake springs back when lightly touched. 
8. IMMEDIATELY turn out onto a linen towel dusted with confectioners sugar.
9. Peel off paper and roll cake up in the towel, starting with the short end.


Cool COMPLETELY before unrolling to add filling. (1 hr & 1/2)


To make filling: 
10. Mix confectioners sugar, vanilla, butter, and cream cheese together until smooth.
11. CAREFULLY unroll the cake. Spread filling over cake to within 1/2 inch of edges. Roll up again. Chill until ready to serve. Dust with confectioners sugar upon serving.

Perfect for gift giving! Got these little boxes from the Walmart cake decorating section.

TIPS: 


1. I bought a pillowcase SPECIFICALLY to make pumpkin rolls with.
2. Shake the cookie sheet on counter to even out the batter.
3. For less mess, use a powdered sugar shaker (see pic below).
4. I use a pastry brush to spread the powdered sugar around for less mess. 
5. To avoid cracking, turn pumpkin roll out onto towel (or pillowcase) as close to one side edge as possible. When you start the roll, you want a minimum amount of material to start your roll with.  
6. The pumpkin roll is very moist to touch; cover w parchment paper instead of saran wrap so cover doesn't stick to the roll. 
7. Slice w a sharp serrated knife. (such as a bread knife)
8. Don't slice until chilled... it slices easier.
9. Honestly, this tastes the absolute best if you make it the night before.

My Pampered Chef Powdered Sugar Shaker
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=36&categoryCode=BK