pumpkin roll

i know october has come and gone, but i like to stash up on some of my favorite ingredients that can't be bought year-round. like pumpkin. the best, most flavorful way to get pumpkin to bake with is to (unfortunately) go through the work of roasting a whole pumpkin and then scooping out the meat. however, i can be lazy. and also busy. so for those times, i buy canned pumpkin.

this recipe is very simple. only 15 minutes of baking time. however, because you need to cool the cake for 1 hour, you must plan ahead if you're going to make this. you won't be disappointed. it's delicious.

Pumpkin sheet cake (which you will later roll):

3 eggs, beaten
1 cup sugar
3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon (i go heaping on this)
2/3 cup of pureed pumpkin


preheat oven to 375F. mix all the ingredients in the order listed. beat until smooth. line a 9x12 pan with wax paper and grease generously. bake for 15 min.  prepare a tea towel with powdered sugar and turn out the cake onto the towel. remove the wax paper. roll and refrigerate for about 1 hour.

Cream Cheese Filling:

1 (8oz) pack of cream cheese at room temperature
1 cup of confectioners sugar (powdered sugar)
2 tsp. vanilla
2 TB. butter

cream all ingredients until smooth. unroll the log cake and spread evenly. (you can go up to the edges). roll up again and refrigerate until ready to serve. sprinkle top with powdered sugar. slice and serve.

makes about 8 good sized slices.

my roll cracked a bit when rolling up. 

 plop the filling on the sheet cake and then smooth it out. try to get as much of an even layer as possible.

i didn't think i was in the picture. (can't waste any of the frosting!) 

i hope you make this pumpkin roll. it's super delicious and looks beautiful when sliced into. (like a pinwheel) 

i would have more pictures of this, but we ate it too fast. :)

what's your favorite thing to make with pumpkin?