I can’t believe October Creative Thursday is already here! Emily , Tara and I enjoy hosting this challenge and this month’s challenge is a Fall Themed Dessert. I knew exactly what I wanted to bake! I have never made a Pumpkin Roll cake before but I remember how yummy it tasted, so I thought I may try my hand at this cake! I will admit that I was quite intimated to make this cake but I think it turned out pretty good!
-3/4 c all purpose unbleached flour
-1 tsp baking soda
-1 tsp ground cinnamon
-1/4 tsp Himalayan salt
-1 c cane sugar
-2/3 c canned pumpkin
-1 tsp vanilla
-8 oz cream cheese, softened
-2 tbsp. butter, softened
-1 tsp vanilla
-1 c powdered sugar, plus more for dusting
1-Preheat oven to 350. Line jelly roll pan with parchment paper & lightly grease.
2-In large bowl, mix flour, salt, baking soda and cinnamon. In separate bowl, mix eggs, pumpkin and vanilla until smooth.
3-Add dry ingredients to bowl and stir until just combined.
4-Spread batter as evenly as possible into pan.
5-Bake for 12-15 minutes or until toothpick comes out clean.
6-Immediately lift parchment paper and hot cake from pan onto flat, heat safe surface.
7-While cake is hot, start rolling at short ends, gently, while cake is still in parchment paper, all the way up.
Allow to cool completely on wire rack.
8-While cake is cooling, mix cream cheese, butter, powdered sugar and vanilla with mixer until fluffy and smooth.
9-When cake is completely cooled, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
10-Roll the cake up without the parchment paper.
Cover with plastic wrap and refrigerate one hour.
11-Dust the top of the cake with powdered sugar.
12-Store in fridge up to two days.
The pumpkin roll turned out so good! It was tasty! What do y’all think? I hope y’all yall hop on over and check out all of my friends fall desserts as well!