Tis the season to make pumpkin anything! A few years ago, I tried my hand at baking. You may not believe it, but I wasn’t a huge fan of cooking until my son started eating solids. Baking was foreign to me, but I was pleasantly surprised with myself after I tried it! Now I make it every fall. It’s great for gifts or bringing it as a treat for parties. Don’t let the long ingredients list scare you. It’s worth it, I promise. You may want to do this when your toddler is asleep though, otherwise you may have a fun mess to clean up. Scroll down for the video!
- 1/4 c. powdered sugar (to sprinkle on towel)
- 3/4 c. all purpose flour
- 1/2 tsp. baking poser
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 3/4 c. granulated sugar (I like my cakes less sweet, if you have a sweet tooth use 1 cup)
- 2/3 c. pure pumpkin puree
- 1 c. chopped walnuts (optional, but so yummy in my book)
- 1 8 oz cream cheese, at room temperature
- 1/2 c. powdered sugar, sifted (again, make it 1 c. if you have a sweet tooth)
- 6 tbs butter, softened
- 1 tsp vanilla extract
- Preheat oven to 375f
- Grease 15 x 10 inch baking sheet and line with paper. Grease and flour paper, set aside
- Prepare a thin, cotton, kitchen towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinammon, coves and salt in a small bowl
- Beat eggs and sugar in large mixer bowl until thick. Add pumpkin puree.
- Stir in flour mixture and spread evenly into prepared pan. Sprinkle with nuts
- Bake for 13 to 15 minutes or until top of cake springs back when touched
- Carefully peel off paper from cooked cake
- Roll up cake and towel together and cool on wire rack (about 40 min to an hour, or until room temp
- Prepare filling by beating cream cheese, 3/4 c. powdered sugar, butter, and vanilla extract until smooth.
- Carefully unroll cake and spread cream cheese mixture over cake. Reroll cake
- Wrap with plastic wrap and refrigerate at least one hour
- Sprinkle powdered sugar when ready to serve if desired
Adapted from Libby’s Pumpkin Roll Recipe