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Pumpkin Rolls

Yield: 1 roll

Author: Sarah Truesdell

Straight from the back of the label of Libby's Pumpkin Puree (old school lable, they don't print this recipe anymore)

Ingredients

For the cake

• Powdered sugar for dusting, about 1/2 - 1 cups
• 3/4 cup (105 g) all-purpose flour (1 cup)
• 1/2 teaspoon baking powder (scant 3/4 tsp)
• 1/2 teaspoon baking soda (scant 3/4 tsp)
• 1/2 teaspoon ground cinnamon (scant 3/4 tsp)
• 1/2 teaspoon ground cloves (scant 3/4 tsp)
• 1/4 teaspoon salt (scant 1/2 tsp)
• 3 large eggs (4 large eggs)
• 1 cup (200g) sugar (1 1/3 cups)
• 2/3 cup canned pumpkin (3/4 cup + 3 tbsp)
• 1 cup chopped, toasted* walnuts or pecans, if desired (1 1/3 cups)

For the filling

• 1 (8-ounce) package cream cheese, softened (1 1/3 cup)
• 1 cup  (120g) sifted powdered sugar (1 1/3 cup)
• 6 tablespoons unsalted butter, softened (8 tbsp)
• 1 teaspoon vanilla (1 1/2 tsp)
• Powdered sugar, for dusting

Instructions

Make the cake

1. Preheat oven to 375°F with rack in middle position. Line a 15x10x1-inch jelly roll pan (see note) with parchment paper. Spray lightly with cooking spray and lightly flour.Spread a clean, thin, flat-weave cotton kitchen towel on counter and rub in a liberal amount of powdered sugar into both sides of the towel.I a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt until well-blended. In the bowl of a stand mixer or large mixing bowl, combine eggs and sugar. Beat with until lightened and thickened, about 3 minutes. Add pumpkin; beat until well mixed. Stir in flour mixture until just combined.Spread batter evenly into prepared pan using an off-set spatula. Sprinkle with toasted nuts, if desired.
2. Bake 13-15 minutes or until center springs back when lightly touched. Start checking at 12 minutes and remove just as soon as it starts springing back.* Immediately loosen cake from edges of pan and flip onto the  prepared towel. Remove pan and carefully peel off paper. Roll up cake in towel while hot, starting with short side. Cool completely on wire rack (or fridge). 

Fill the cake

1. Sift powdered sugar.Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake onto a large piece of plastic wrap. Spread cream cheese mixture over cake. Reroll cake, tightly.  Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Notes:

Toast nuts in a 350F oven for 8-10 minutes, until fragrant. Cool completely before use.

A 10x15 jelly rool is not the same demension as a 1/2 sheet pan, if you only have a 1/2 sheet pan, use the quantities listed in italics.

Over-baked cake is the biggest cause of a cracked swiss roll. Success depends on getting it out of the oven just as soon as it is baked. Pro tip: it still tastes great when it is cracked.

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