Pumpkin roll

I know it's January and I probably shouldn't be making pumpkin rolls anymore, but I am still in love with them. I tried to make them once in college and the whole rolling the dough up with the cream cheese didn't work out very well and it was more like a destroyed sheet cake than anything. It looked pretty gross actually so, I tossed it out.

But, I decided to try and brave it again this year because I remember how good they taste. Let me tell you, if you follow the instructions correctly, it's actually a piece of cake. (literally). It only takes 15 minutes for the dough to bake and it takes just a few seconds to whip up the cream cheese filling. It is so simple. The only thing to remember is that you have to wait for the dough to coo in the fridge. It has been my go to recipe lately for desserts. But, since it is January I guess I'll have to stop soon. 

Here is the step by step process in pictures (It always helps me when I can see it)

I got this recipe from Mels kitchen cafe

INGREDIENTS:
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Directions:
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Then, Lightly grease the wax paper and sides of the jelly roll pan.

 

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel.

 

When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll.

 

Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

I usually like to cut off the ends as well to make a nice clean edge. If you guys can get the hang of it, you'll probably love making them as much as I have.