Pumpkin Roll!

This is THE BEST pumpkin roll recipe! Thanks, mom! I make four for Thanksgiving every year, one to keep and three to take to dinner. I’m going to tell you now, I despise cinnamon…gag, so I leave it out, but you do you.

You can make the rolls ahead of time and freeze them. That way all you need to do is defrost and make the filling the day of.

PUMPKIN ROLL RECIPE

CAKE

1 cup sugar

3/4 cup flour

1 tsp. baking soda

1/2 tsp. cinnamon

3 eggs

2/3 cup pumpkin (You can get two rolls out of one can of pumpkin)

FILLING

8 oz. cream cheese (softened)

2 tbs. butter (softened)

1 tsp. vanilla

1 cup confectioners sugar

Preheat the oven to 375

Mix sugar, eggs, pumpkin, and cinnamon.

Add flour and baking soda. Mix well.

Cover a 15x10 cookie sheet or jelly roll pan with parchment paper. Spray the parchment with non-stick cooking spray (spraying the edges is most important). Pour batter onto the parchment paper and smooth evenly with an offset spatula (you can also use a rubber scraper or spoon). Bake for 10-15 minutes. It bakes fast so set a timer for 10 and keep an eye on it.

Take it out of the oven and let it sit while you prep another clean sheet of parchment (you don’t need to spray it). Flip the cake onto the clean parchment and peel off the old one. Roll up the cake (in the parchment) while the cake is still warm. Pop the roll into the freezer. Chilling it helps create the “roll”. While that’s chilling, make the filling.

Beat cream cheese, butter, and vanilla until smooth and creamy. Add confectioners sugar and mix till fully incorporated and fluffy.

Defrost pumpkin roll, unroll it, and spread filling evenly covering the whole thing. Roll back up (minus the parchment) and put in the fridge until you’re ready to serve. Sprinkle with conf. sugar before serving.

I’m making my pumpkin rolls this week and freezing them so all I have to do on Turkey Day is defrost and fill. Enjoy!