Pumpkin Roll with a Soft Crumb

Pumpkin Roll with a Soft Crumb is filed under Pumpkin and built around all-purpose flour, white sugar, and baking soda. Plan on 12 people.

Count on 25 minutes of prep, 15 minutes of cooking, 15 minutes of resting, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• ¾ cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• ¼ cup confectioner’s sugar

For the Filling

• 8 ounces cream cheese softened
• ¼ cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners sugar

For the Topping

• 2 tablespoons confectioner’s sugar
• ¼ teaspoon cinnamon

How the cooking goes

1. Make the Cake:.
2. Warm the oven to 375° and oil and line a 9×13 inch jelly roll pan with baking paper cut to size. Do use the right sized pan so that your cake is an even thickness.
3. In a mixing bowl mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan and spread the mixture evenly.
4. Bake in preheated oven for 10-15 minutes or until cake springs back when touched lightly. You can also use a cake tester inserted into the center of the cake at an angle. The angle gives you more surface area to get an accurate read.
5. Cool the cake in the pan for 5 minutes. While the cake cools, lay a clean, unscented, lint free towel on the counter. Turn the cake onto the towel leaving only ½ inch of towel exposed at one short end. Start rolling the cake and towel together lengthwise at the end with the smallest overhang. Place the cake rolled in the towel on a cooling rack and allow it to cool until it is no longer warm.

Make the cream cheese filling

1. In a mixing bowl with a hand mixer or in the bowl of a electric mixer fitted with the paddle attachment, cream the cream cheese, softened butter, vanilla and 1 cup confectioner’s sugar together until the texture looks smooth.
2. For a completely lump free filling, first cream the butter and cream cheese then add the vanilla followed by sifted confectioner’s sugar.

Assemble the pumpkin roll

1. When cake has cooled, gently unroll cake and spread the icing with a small offset spatula within a ¼ inch of each side. Carefully re-roll the cake, making sure to tuck filling into the starting curl so that there is filling at the very center of the roll.
2. Beat together the powdered sugar and cinnamon for the topping. Dust the cake with topping. You can reserve some to dust just prior to serving.
3. Completely chill the rolled cake. Overnight is best but at least 2 hours. Keep the cake refrigerated and slice right before serving.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pumpkin, open Pumpkin Trifle for the Dessert Plate and Pumpkin French Toast for a Slow Morning.