Pumpkin Roll

Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned the blog I Am A Honey Bee, written by the lovely Nicole. Her blog is full of lots of awesome recipes, dining out experiences, travels, + most excitingly, updates about her soon-to-be-born baby! It didn’t take me long to choose what recipe to try from her blog – I saw an awesome-looking pumpkin roll, which reminded me that I had yet to make a single pumpkin recipe so far this fall. The horror! So, I gathered up the ingredients + got baking. This was my first time making any sort of rolled cake + I admit, I was intimidated. However, it was far easier than I expected, coming together easily + quickly. And the flavor? Sooooo good. A moist, delicate, super flavorful pumpkin cake rolled up with a sweet, amazing cream cheese frosting. So delicious!

Thank you to Nicole for introducing me to this super scrumptious Pumpkin Roll + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!

Pumpkin Roll

serves 8-10, adapted from I Am A Honey Bee + Libby‘s

Ingredients

For the pumpkin roll:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions

Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper + spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan + towel aside.

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice + salt. In a large bowl with an electric mixer, beat eggs, vanilla + sugar until thick. Add in pumpkin puree + mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen + turn cake onto prepared towel. Carefully peel off paper. Roll up cake + towel together, starting with narrow end. Cool completely on a wire rack.

Make the filling: In a medium bowl, beat cream cheese, powdered sugar, butter + vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap + refrigerate at least one hour.

The pumpkin roll will keep for up to 5 days in the refrigerator.

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