One of my favorite holiday desserts is pumpkin roll. It’s not too hard to make and so delicious! How can you go wrong with pumpkin and spice?!
Butter, sugar, and cream cheese? It has to be good!
Make sure to grease and flour your cookie sheet really well! Trust me!
Sprinkle powdered sugar on a damp tea towel. You could put wax paper down on the tea towel if you want.
Roll the up with the tea towel in it. Let them sit for fifteen minutes while you mix up the filling.
The cream cheese filling – so delicious!
Unroll it, spread it on and roll it back up.
Also, you may want to make more than one…they go quick! Trust me!
3/4 C white flour
1 C white sugar
1 t baking soda
2 t pumpkin pie spice*
1 C pumpkin puree
1 t lemon juice
2 T 10x sugar
Preheat oven to 375. Grease and flour a 9×13 jelly roll pan (or cookie sheet). Mix all but the 10x sugar and pour into prepared pan. Spread evenly. Bake for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with 10x sugar and turn the cake onto the towel. Carefully roll the towel up lengthwise with the cake in it. Let it cool for 20 minutes.
Make the icing: 8 oz cream cheese, 1/4 softened butter, 1 t vanilla ext, 1 C 10x sugar. Blend together until smooth.
When cake has cooled 20 minutes, unroll and spread icing onto it. Immediately re-roll it and wrap it in plastic wrap. Keep refrigerated. Can also be frozen.
*I make my own pumpkin pie spice. For this recipe I use 2 t ground cinnamon, 1/2 t ground ginger, 1/8 t each allspice, ground cloves, and ground nutmeg. You can also add 1/8t ground mace (I didn’t have any and it tasted just fine!).
Recipe based on this one.