I can’t tell you how many hundreds of these my friend Bert and I made through the years for our Church bazaar and catering. Next to pumpkin pie, this is my favorite Thanksgiving dessert.
Harvest pumpkin roll
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pumpkin puree, not pumpkin pie filling
1/3 cup powdered sugar (to sprinkle on towel)
Preheat oven to 375. Grease 15 x 10-inch jellyroll pan; line with wax paper. Grease and flour paper. (Important so cake does not stick.) Sprinkle a thin, cotton kitchen towel with powdered sugar. This helps keep the cake from sticking to the towel after rolling.
Beat flour, baking powder, baking soda, spice, salt, eggs and sugar together until thick. Blend in pumpkin. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake just springs back when touched. (If using a dark-colored pan, begin checking at 11 minutes.) Don’t over bake or cake will be hard to roll. 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.
8 oz. softened cream cheese
1 cup powdered sugar, sifted
4 tablespoons softened butter
2 teaspoons vanilla
Powdered sugar for dusting on top
Beat everything together until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. I like to trim edges to make it look neat. Wrap in plastic wrap and refrigerate at least one hour or up to 2 days.
Sprinkle with powdered sugar and serve.
Just don’t sprinkle with powdered sugar until after its thawed. Keeps 3 months or so.