Autumn Pumpkin Roll

It's Autumn!  You know what THAT means!  Time to stock up on pumpkin before it's gone until next year.  If I was as domestic as my friend Brigette, I'd use pumpkin from an actual pumpkin and not from a can.  Someday I will, just not today.

In celebration of this wonderful season we are going to make a pumpkin roll.  Not just any old pumpkin roll, but an Autumn Pumpkin Roll.  (There's really no difference I just felt like dressing up the name a bit.)  

When I was planning on what to bake today involving pumpkin my first thought was to make my recipe for "Great Pumpkin Dessert".  Alas, I did not have all the ingredients for that.  I skimmed through the ingredients I did have on hand, and settled on a pumpkin roll.  

I'll let you in on a little secret first, after I started making this recipe I realized I was short on sugar.  I considered calling my neighbor and asking to borrow a 1/2 cup of sugar, but thought that would be so cliche.  Instead, I used 1/2 cup of regular sugar and a 1/2 cup of brown sugar.  It didn't hurt the recipe or it's outcome one bit.  Still tastes delicious.  It's nice to know that you can swap one ingredient with another and still have yummy results. 

Now, let's gather those ingredients, shall we?

Grab 1 cup of sugar, 2/3 cup of pumpkin, 1 tsp. lemon juice, 3/4 cup of all purpose flour, 1/2 tsp. vanilla extract, 2 tsp. pumpkin pie spice, 1 tsp. baking powder, 1/2 tsp.  salt, 1 1/4 cup of powdered sugar, 1 8 oz. cream cheese, 1/2 cup butter and 3 eggs. 

Beat eggs at high speed for five minutes.  Gradually add sugar, beating well.  Stir in pumpkin and lemon juice.  Combine flour, pumpkin pie spice, baking powder and salt.  Stir dry ingredients into pumpkin mixture, combining well.  Spoon batter into a greased and floured 10 x 15 x 1 inch jelly roll pan, spreading evenly over bottom.  Bake at 375 degrees for 15 minutes.

 There is mine ^ all baked and ready to flip onto it's powdered sugar towel.  That's the next step.  Use a clean kitchen towel sprinkled with 1/4 cup of powdered sugar to turn your cake onto after baking.  I prefer using a cut piece of ticking fabric.  Roll up the towel/cake in a jelly roll style, starting at the smaller end.  Cool.

While your cake ^ is cooling, prepare your cream cheese filling.  Combine 1 cup powdered sugar, cream cheese, butter and vanilla.  Beat until smooth and creamy. 

After your cake has cooled, unroll and spread the cream cheese mixture, covering cake completely.  I like to use my angled cake spatula for this step.  It's great for frosting cakes, too!  

Now, it's time to roll your pumpkin roll up, this time WITHOUT the towel.  I've heard of people who roll it up with the towel and wonder what they did wrong.  Can you imagine? 

Chill your pumpkin roll in the refrigerator.  Then slice and serve.  Here's your finished pumpkin roll.

 Autumn Pumpkin Roll
by The Hardscrabble Home

3 eggs
1 c. sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup all purpose flour
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
2 tsp. pumpkin pie spice
1 1/4 cup powdered sugar, divided
1 8oz. cream cheese
1/2 cup butter

Beat eggs at high speed for five minutes.  Gradually add sugar, beating well.  Stir in pumpkin and lemon juice.  Combine flour, pumpkin pie spice, baking powder and salt.  Stir dry ingredients into pumpkin mixture, combining well.  Spoon batter into a greased and floured 10 x 15 x 1 inch jelly roll pan, spreading evenly over bottom.  Bake at 375 degrees for 15 minutes.

After baking, use a clean kitchen towel sprinkled with 1/4 cup of powdered sugar to turn your cake onto.  I prefer using a cut piece of ticking fabric.  Roll up the towel/cake in a jelly roll style, starting at the smaller end.  Let cool. 
  
While your cake is cooling, prepare your cream cheese filling.  Combine 1 cup powdered sugar, cream cheese, butter and vanilla.  Beat until smooth and creamy.  Unroll cooled cake and spread the cream cheese mixture on it, covering cake completely. Roll up your pumpkin roll, wrap in plastic wrap, chill and then serve.  


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