Over the past week, with the plummeting leaves finally being outmatched by the temperature, I resigned myself to allowing my remaining ties to autumn fall away. However, in the maelstrom of daily life, I completely forgot about Thanksgiving, a holiday dedicated to all that autumn embodies; namely, a bountiful harvest, the warmth of loved ones, and taking the time to appreciate what might otherwise be ignored. So even though snow is prophesied for our area this Thursday, the autumnal glow of the hearth will be enough to keep winter from completely invading our hearts (for this week, anyway)!
So, to kick off what may be this year’s final celebration of the harvest season, we’re going back to pumpkin for our first Thanksgiving recipe: spiced pumpkin roll! Now, before you judge my pumpkin roll too harshly, I have to admit that this was my first attempt at this type of dessert. And, while I may have rolled my cake before it completely cooled (causing it to break in places), and, though it’s possible that I overfilled the center (resulting in a slightly bulbous roll), I assure you that this recipe, whether it ends up looking perfectly or not, is one of the most deliciously pumpkin-y desserts I’ve ever had (and as a lifelong lover of pumpkin, that’s saying something)! Disclaimers out of the way, let’s dig in!
Spiced Pumpkin Roll
Ingredients for the Cake
- 3/4 cup flour (white whole wheat or all purpose)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
Ingredients for the Filling
- 1 (8 ounce) package of cream cheese (I use dairy-free cream cheese, but any variety will work!)
- 1 cup powdered sugar
- 6 Tablespoons softened butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Preheat oven to 375 F / 190 C. Line a 10×15 jelly roll pan (or a baking sheet with a rim) with parchment paper and spray with non-stick cooking spray.
- Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl.
- In a large bowl, beat the eggs, vanilla, and sugar until smooth and creamy with an electric mixer. Slowly mix in the pumpkin puree until smooth. Mix in the dry ingredients.
- Spread the batter into your prepared pan until evenly distributed. Tap the tray on a hard surface to release any air bubbles in the batter.
- Bake in your preheated oven for 13-15 minutes, or until the cake springs back when touched.
- Sprinkle the cake with powdered sugar and top with a clean, dry dish towel. Place an upside-down cooling rack on the towel and quickly flip the pan, towel, and rack over to release the cake. Remove the baking pan and carefully remove the parchment paper. Roll up the towel and cake together. Let cool completely (trust me-let it cool completely!) with the seam side down.
- While waiting for your cake to cool, beat the cream cheese, sugar, butter, vanilla, and cinnamon together to make the filling.
- Carefully unroll the cake when it has completely cooled. Remove the towel and spread the filling onto the cake. Leave some room around the edge of the cake to prevent it from overfilling. Now reroll the cake one last time.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour before serving.
- Your freshly made pumpkin roll will keep in the refrigerator for five days; however, if, like me, you’d like to use it for Thanksgiving, this recipe will freeze well if you rewrap it in plastic wrap and aluminum foil before placing in your freezer!
As always, thanks for stopping by for this weekend’s recipe! Just so you know, next week may look a bit different compared to our typical Tuesday/Saturday schedule. If all goes according to plan, still plan for Tuesday’s customary breakfast excavation, however, there may be a few other dishes sprinkled in on Wednesday and Thursday, in case you’re in need of a last minute Thanksgiving recipe!
Happy holidays and keep digging!