pumpkin roll*

Before we get started on the pumpkin roll, I have to tell you about the new love in my life. This, as well as the big chocolate chip cookie at the Pizza Factory, changed my life. What is it you ask?? A Nutella cream pie!! My mouth is watering as I think about this AMAZING chocolately, fluffy, creamy, crunchy perfect creation! You will see exactly what I am talking about tomorrow!! If I were you, I'd be counting down the hours!

Last week one of the students asked for a pumpkin cake with cream cheese frosting for their graduation. Now, I have a weird relationship with pumpkin. I HATE pumpkin pie. I try it every year praying that I will like it because it smells good, but yuck! I think it's the texture. I am definitely a texture person. Pumpkin pie does not do it for me in the slightest. But I LOVE pumpkin bread, cookies, cake, muffins, etc. I don't know why these things are only made around the holidays, but I think I am going to put an end to this. I WILL be making pumpkin cake in July at one of our BBQ's. I dare you to dare me :)

Anyway, so one of the students wanted a pumpkin cake. I made a pumpkin roll years and years ago and thought that this would be a great time to break another one out! If you have never made a cake roll, it looks a lot harder than it actually is. It takes a couple of steps, but really it's not hard at all. I made an ice cream roll once, and it was a little harder getting the ice cream the right consistency so that it's not too melty, but not too hard you can't spread it either. But a basic cake roll with frosting - piece of cake - literally!

Pumpkin Roll w/ Cream Cheese Frosting
adapted from Allrecipes.com

Directions
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional)
1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar, sifted
6 Tbsp. butter, softened
1 tsp. vanilla extract
1/4 cup powdered sugar (optional)

Directions
Preheat oven to 375 degrees. Greese 15 x 10 inch jelly roll pan (or just a cookie sheet); line with wax paper. Grease and flour paper. Sprinkle a towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (if applicable).

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. 

 

Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.

Reroll cake.

Wrap in plastic wrap and refrigerate at least one hour. 

 
Sprinkle with powdered sugar before serving, if desired. Cut into slices.

We dusted our slices with a powdered sugar and cinnamon mixed.

Throughout these last few months I have made a couple different pumpkin breads and cakes, and all of them have called for ground cloves and I've never had them. I just remembered to buy them right before this recipe, and I truly think that they make this cake what it is. They just give it a little kick. SO GOOD!!! So if you don't have them, it's fine and it will still taste good, but if you have them or can run to the store to buy them it will be that much better!!! Overall I loved this cake!! It was pretty and moist and the cream cheese frosting was delicious!

-alyssa*