*Disclosure: I was not compensated for this post. These thoughts are solely my own.
Tomorrow is Thanksgiving. A day many Americans celebrate with their families with good food, crazy uncles, and laughter. We eat some of our favorite foods and keep some traditions. One tradition in my house is pumpkin roll. I love pumpkin everything, yes even the epic Pumpkin Spice Latte. If you are in a crunch and need an awesome dessert this season try my mom's special pumpkin roll! Here is a step by step of the process and I will post the recipe below.
First preheat your oven to 375 degrees F. Beat three eggs until they are yellow and frothy. It should look foamy.
Next gradually add 1 cup of sugar and 2/3 cup of pumpkin (NOT pumpkin pie mix). Beat the mixture until everything is mixed together.
Gradually add 3/4 cup flour, 1 tsp. baking soda, and 2 tsp. cinnamon to your bowl. Beat until the batter is smooth.
Pour your batter evenly into a GREASED jelly roll pan (or cookie sheet). Make sure your pan is greased well so you can easily pop the batter out after it is cooked.
Bake the batter for 10-12 minutes or until you insert a toothpick into the center and it comes out clean. Immediately loosen the cake from the edges and invert onto a kitchen towel that is generously sprinkled with powdered sugar.
While the cake is still HOT roll cake and towel together. While the cake is cooling it is time to make your icing filling.
Beat 1 cup powdered sugar, 8 oz cream cheese, 1/2 tsp. vanilla, and a splash of milk together until the batter is creamy.
Make sure your cake is completely COOLED. This is very important so your cream cheese filling does not melt. Unroll the cake and evenly spread the filling onto the cake. Roll just the cake back up.
Sprinkle the outside of the cake with powdered sugar to prevent it from sticking on the plastic wrap. Wrap the pumpkin roll up and refrigerate until you are ready to eat! Enjoy!
Pumpkin Roll Cake
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking soda
2 tsp cinnamon
1 cup powdered sugar
8 oz softened cream cheese
1/2 tsp vanilla
Beat eggs in large bowl on high until thick and lemon colored.
Gradually beat in sugar and pumpkin.
Gradually beat in flour, baking soda, and cinnamon until smooth.
Pour batter into greased jelly roll pan.
Bake at 375 for 10-12 minutes.
Loosen edges and invert onto a powdered sugar towel.
Roll towel and cake together, cool completely.
Beat powdered sugar, cream cheese, vanilla, and milk together until creamy.
Unroll cake. Spread on cake. Roll cake up and sprinkle outside with powdered sugar.
Wrap with plastic wrap and refrigerate.