Pumpkin Roll as per King Arthur

By Maudie30

A real holiday favorite

Ingredients

• Cake part:
• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice or a mixture of cloves, ginger, and allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin purée
• Filling part:
• 8 ounces of cream cheese
• 6 tablespoons of butter
• 1 cup of confectioners’ sugar
• 1 teaspoon of vanilla

Details

Servings 8
Cooking time 15mins

Preparation

Step 1

Preheat the oven to 375°F. Grease and line a or standard 10″ x 15″ or a 9 1/2″ x 14″ jelly roll pan with parchment paper.

In a small bowl, whisk together:
Flour, baking powder, cinnamon, pumpkin pie spice (or a mixture of cloves, ginger, and allspice), nutmeg and salt.

In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color. Mix in pumpkin purée.

Add the dry ingredients and mix well.

Pour the batter into the prepared pan and spread it evenly. Bake the cake for 14 to 16 minutes, until the top springs back when lightly touched.

Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.

Loosen the edges with a knife or spatula. Lightly spray a second piece of parchment and invert the cake on top. Kind of like a parchment/cake sandwich.

Using those two pieces of parchment, roll the cake up from the short end.

Allow it to cool completely, wrapped in the parchment.

Filling:
To make the filling, mix together cream cheese and butter until fluffy and well combined.

Add confectioners’ sugar and vanilla and beat until light and fluffy.

To assemble the cake:
Carefully unroll it and spread it with the frosting. Don’t stress too much if a crack or two forms. The sweet cream cheese will act like glue and keep it all together.

Re-roll the filled cake, and place it seam-side down on a serving plate.

A trick I learned in all my experience making rolled cakes is to slide a serving plate underneath the parchment right at the end of the rolling. It’ll roll off the parchment and onto the plate pretty perfectly. Saves you having to use your fingers or a spatula and potentially messing something up!

I find that this pumpkin cream cheese roll looks even better with a bit of a confectioners’ sugar dusted on top. It’s also a great dessert to make and freeze for when company is coming. Just pull it out an hour before guests arrive, then dust it with sugar just before the grand reveal.