Many people’s go-to Thanksgiving desserts are usually some sort of pie, like pumpkin pie, apple pie or pecan pie. But this year, if you are looking for something different, you should try a pumpkin spice roll.
The pumpkin spice roll is a spiced pumpkin cake wrapped around cream cheese filling and sprinkled with powdered sugar. It is a crowd favorite and something different from the traditional Thanksgiving desserts.
Ingredients: (Makes ~10 servings)
Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
⅔ cup 100% pure pumpkin- 1 cup chopped walnuts (optional)
Filling:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sifted powdered sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
To make the cake:
1) Preheat your oven to 375°F.
2) Grease a 15×10-inch jelly-roll pan and line with wax paper.
3) Grease and flour the paper.
4) For later use, sprinkle a thin layer of powdered sugar on a kitchen towel.
5) Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
6) Beat eggs and sugar in a large bowl until thick.
7) Beat in the pumpkin.
8) Stir in the flour mixture.
9) Spread evenly into the prepared pan.
10) Sprinkle the batter with nuts.
11) Bake for 13-15 minutes or until the top of the cake bounces back up when touched.
12) Immediately loosen and turn the cake onto the prepared towel.
13) Carefully peel off the paper.
14) Roll up the cake and towel together, starting with the narrow end.
15) Cool the cake on a wire rack.
To make the filling:
1) Beat cream cheese, powdered sugar, butter and vanilla extract in a small bowl until smooth.
2) Carefully unroll the cake and remove the towel.
3) Spread the cream cheese mixture over the cake.
4) Reroll the cake.
5) Wrap it in plastic wrap and refrigerate it for at least one hour.
Source: Libby’s Pumpkin Roll
To access the printable version of this recipe, click here!
