Now that we are solidly into November, I am officially in full-blown Thanksgiving planning/eat-all-the-things pumpkin mode! When things like pumpkin beer and pumpkin spice coffee started rolling out way back before Labor Day, I have to say I was in a bit of a boycott. Every year, we seem to be in more and more of a rush to get through fall and jump straight into the holiday season. Don’t get me wrong, I love the holidays; but as someone who works in a school, I like to hang onto summertime for as long as possible! I was so turned off this year that it took me until after Halloween to really get into the idea of baking up some pumpkin goodies. Well, last week Daren finally decided to drop some not-so-subtle hints (hence the numerous emails I got during the work day containing links to pumpkin recipes), and I got up and running with some pumpkin treats. I’m certainly glad he did, since everything thus far has been fantastic!
Pumpkin roll is one of those things that I’ve always wanted to make, and have never gotten around to. I wasn’t quite sure how you made it, but I figured it couldn’t be that hard! I decided to use the Cook’s Country recipe, since the folks at America’s Test Kitchen (which includes ATK, Cook’s Illustrated and Cook’s Country) rarely disappoint. The actual rolling of the cake was easier than I expected. By using parchment paper to roll the cake into a log while it’s still warm and allowing it to cool that way, the cake holds the rolled shape, which makes rolling it after filling a breeze. My cake did crack a little when I unrolled it; I think this may have happened because the cake was very slightly underbaked. It certainly didn’t affect the flavor, since this pumpkin roll went plenty quickly at our house – I just may have to make another one for Thanksgiving!
For the cake:
- 1 cup (4 ounces) cake flour, sifted
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup (7 ounces) granulated sugar
- 1 cup (8.5 ounces) canned pumpkin puree
For the frosting:
- 8 tablespoons unsalted butter, at room temperature
- 2 cups (8 ounces) confectioners’ sugar
- 8 ounces cream cheese, cut into 4 pieces, at room temperature
- 3/4 teaspoons vanilla extract
- Pinch salt
Preheat the oven to 350°F. Line a rimmed, 11.5 x 17″ baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray and set aside.
In a medium bowl, whisk together the cake flour, spice, baking soda, and salt; set aside. Use an electric mixer to beat the eggs and sugar on medium speed until pale yellow and thick, about 6 minutes. Blend in the pumpkin puree. Add in the dry ingredients and mix on low until just combined.
Pour the batter into the prepared pan and use an offset spatula to spread it evenly throughout the pan. Bake until the cake is firm and springs back when pressed gently, about 15 minutes. Remove the cake from the oven and immediately turn it out onto another sheet of parchment that has been lightly dusted with confectioners’ sugar. Peel the original sheet of parchment off the bottom of the cake and immediately roll the cake and fresh parchment into a log. Allow to cool for 1 hour.
Meanwhile, to make the frosting, combine the butter and confectioners’ sugar and beat with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the cream cheese 1 piece at a time and beat until well combined. Beat in the vanilla extract and salt.
To assemble, gently unroll the cake and spread with the frosting, leaving a 1 inch border around the edges. Re-roll the cake snugly, leaving the parchment behind. Wrap with plastic wrap and refrigerate for at least 1 hour before eating. Leftovers should be stored wrapped in plastic wrap in the refrigerator.
Yield: 1 pumpkin roll
Source: Cook’s Country