HOMEMADE PUMPKIN ROLL

I've never been a huge fan of Halloween, but I can't say the same thing for fall. More importantly, I'm a total sucker when it comes to pumpkin rolls. So when I found this recipe for the most amazing pumpkin roll in the world on Mom Loves Baking's blog, my mouth couldn't help but water. And now that I've actually taken the risk in making my first ever roll cake, there's no reason why I shouldn't make this an annual thing. And sure, it wasn't perfect, but it still tasted incredible. Thanks, Lise from Mom Loves Baking for sharing such an epic recipe for pumpkin roll. You, my friend, are the real MVP.

But enough about how much I love pumpkin rolls (because I've only said it about twenty times now...). Let's get into the recipe!

(Based on the recipe from Mom Loves Baking, which you can find here)

You Will Need...

For The Cake:

3-4 tablespoons of powdered sugar

3/4 cup (115 grams) of all-purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground cloves

1/4 teaspoon of salt

3 large eggs (room temperature)

1 cup (223 grams) of granulated sugar

2/3 cup (175 grams) of canned pumpkin

For The Filling:

1 package (8 ounces/227 grams) of cream cheese, softened

1 cup (125 grams) of powdered sugar

6 tablespoons (84 grams) of butter, softened

1 teaspoon of vanilla extract

Extra powdered sugar for garnish (optional)

Directions:

1. For the cake: start by preheating your oven to 375 degrees Fahrenheit. Grease a 13x18 inch half sheet pan (I used vegetable oil) and line with parchment paper. Grease parchment paper and cover with flour.

2. Combine flour, baking powder, baking soda, spices (ground cinnamon and cloves), and salt in a small bowl.

3. Beat eggs and sugar together in larger mixing bowl until thick and pale yellow in color. Add in pumpkin and beat together.

4. Stir in flour mixture and spread evenly into prepared pan.

5. Bake for 13-15 minutes or until the top of cake springs back when touched.

6. While the cake is in the oven, sprinkle 3-4 tablespoons of powdered sugar onto a thin, cotton kitchen towel.

7. When cake is finished baking, immediately loosen from the pan and turn onto prepared towel. Carefully peel off parchment paper.

8. Roll the cake up along with the towel, making sure to start with the narrow end. Leave to cool.

Note: Make sure to roll it up nice and tight. Mine was a little loose, so I don't think it held together as well. But it was my first time, so I was a little leery about rolling it up too tight in fear that it would crumble...oh well, it's still just as tasty!

8. For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth.

9. Carefully unroll cake and remove towel.

10. Spread cream cheese mixture over cake. Reroll cake.

Note: It might be wise to only spread the mixture to about a centimeter away from the edge so that it doesn't move too much during the rolling process. When I rerolled the cake, the filling sort of gushed out of the ends, but it's your choice.

11. Wrap in plastic wrap and refrigerate for at least one hour.

12. Sprinkle with powdered sugar (optional) and enjoy!

I hope you guys enjoyed this post (and my crappy food photography). But hopefully you guys will decide to try this recipe out for yourselves and it'll go just as well for you! If you do, make sure to leave a comment below letting me know how it went!

That's all for now...until next time! :)