Pumpkin Roll

This was so easy to make and the taste was superb. My three boys were licking their plates after eating this cause they wanted more. I was really worried about making a cake roll since I have never made one before but I only had a few minor problems with transferring the cake before rolling. Overall this was so easy to make and again I have to say cakes from scratch just plain taste better than cakes from a mix.

Pumpkin Roll
Cooks Country October/November 2009

1 cup cake flour, sifted
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
1 cup sugar
1 cup canned pumpkin puree
cream cheese frosting, recipe will be posted below the cake recipe
confectioner's sugar
spiced nuts for garnish, optional

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18-by 13 inch rimmed baking sheet and line with parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. Add pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run knife around edge of cake to loosen, and turn out onto clean sheet of parchment paper that has been dusted with confectioner's sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hour.

To assemble:
Gently unroll cake and spread with frosting, leaving one inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least one hour or up to 2 days. Remove plastic, dust with confectioner's sugar and garnish with spiced nuts.


Cream Cheese frosting:
8 tablespoons unsalted butter , softened
2 cups confectioners' sugar
8 ounces cream cheese , cut into 4 pieces, softened
3/4 teaspoons vanilla extract
Pinch salt

With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.