Yield: 1 x (18 x 13 inch Pan)
| Ingredients | Amount | Notes |
|---|---|---|
| Eggs (large) | 5 | |
| Granulated Sugar | 210g | |
| Light Brown Sugar | 100g | |
| Vanilla | 5g | 1 tsp |
| Pumpkin Puree | 255g | Libby’s |
| AP Flour | 140g | |
| Baking Powder | 3g | 1/2 tsp |
| Baking Soda | 3.5g | 3/4 tsp |
| Cinnamon | 3g | 2/3 tsp |
| Nutmeg | 1g | Pinch |
| Salt | 2.5g | 1/2 tsp |
| Filling: | ||
| Cream Cheese | 355g | Room Temp |
| Unsalted Butter | 135g | Room Temp |
| Powdered Sugar | 188g | |
| Vanilla Paste | 7.5g | 1.5 tsp |
| Salt | 2.5g | 1/2 tsp |
Procedure:
- Preheat the oven to 350⁰ Fahrenheit.
- With a stand mixer or hand mixer, beat your eggs, sugars, and vanilla on a medium/high speed ~3 minutes til not quite ribbons, but significantly fluffier and lighter in color.
- Add the pumpkin puree and mix til homogenous. Sift the remaining ingredients on top of the batter and gently fold them through so there are no floury streaks/lumps.
- Grease and line a 18 inch x 13 inch pan with parchment and grease the surface of the parchment and sides of the pan as well. Pour your batter into the pan, tap it on the counter, flat, a few times to level it. Bake for 8-10 minutes until just completely set and the sides have just started to pull away from the pan.
- Remove from the oven and allow to cool 10-15 minutes before rolling. Lay a sheet of parchment on the counter that is long enough for the whole cake to lay on. Invert the pan onto your parchment sheet so the top of the cake is now upsidedown against the parchment.
- Peel off the baked parchment and lay a new one on top. Now tightly roll the warm cake in the two sheets of parchment, so the cake doesn’t stick to itself. Roll it so the longest sides are facing you (13 inches on the sides), and the roll ends laying on the furthest side, so it holds its circular shape. Place this in the fridge to cool 4 hours.
- To make the filling, beat your cream cheese on a medium low speed until smooth, scrape bowl, add butter and repeat. Scrape bowl, add remainder of ingredients, beat on medium/high ~3 minutes til light and fluffy.
- Once your roll has cooled completely, unroll it, pull off the sheet of parchment that was in the middle, add all of your filling, and spread it as evenly as possible with an offset spatula.
- Re-roll it once filled, making sure the parchment does not wrap around the inside this time. Once it has tightly been re-rolled, let it rest on the seam, and place the log in the freezer 6 hours.
- You don’t NEED to freeze it, but your slices will not be as clean if you dont. A pumpkin roll is slightly fragile as it is, so I highly recommend freezing it before cutting.
- Slices should defrost within an hour of cutting if left at room temperature, but they will not ooze filling so don’t be fearful.
Special InstrUCTIONS / notes:
Something I’ve done to make the Pumpkin Roll a little bit more fun and interesting is adding shaved chocolate bits, or mini chocolate chips to the batter before baking. I’m talking shaved like with a peeler, anything even slightly bulky will split your cake when you try and roll it. You must take your time with this, or go with mini chocolate chips and keep it conservative for the stability of the cake (no more than 60 grams).