Pumpkin Roll

September is upon us, and you know what that means!  Cue all the pumpkin!  You can expect to see pumpkin-flavored everything for the next 2 months.  I’m surprised we haven’t yet seen pumpkin soda, pumpkin ranch, pumpkin syrup, pumpkin gravy, etc. Anyways, you get the point: pumpkin is everywhere.

I’m coming at you today with one of my favorite pumpkin desserts.  That is the Pumpkin Roll.  Don’t be intimidated by it.  If you just take it step by step, it comes together just nicely.  And you will be so proud of yourself for making something so beautiful.  And delicious!

You’re first going to beat your eggs for 5 minutes until they are light and foamy.

While your eggs are beating, prepare your pan.  You are going to line a sheet pan with waxed paper.  Make sure you leave enough sticking out of the sides to be able to grab it.  This is what you will hold when it’s time to flip your cake.

After eggs are done, add in your sugar, pumpkin, and lemon juice.

Mix your dry ingredients together and add them to your pumpkin mixture.

Spread your batter as evenly as you can into your prepared pan, and cook.

While your cake is baking, prepare your towel to wrap it in.  Lay out a cloth big enough to roll your cake in.  Cover it in powdered sugar.  I like to be generous with it.

When your cake is done you are going to remove it from the pan and flip it onto the powdered sugar.  The cake will stick to the waxed paper so don’t worry about it falling off.

Once it is placed on the sugar, gently remove the waxed paper from the cake.  Slowly roll the cake up in the towel.  Allow it to cool completely before filling.

While cake is cooling, prepare your filling.  Beat softened cream cheese and butter together.  Mix in powdered sugar and vanilla.  Once cake has completely cooled, unroll and spread filling evenly.

Gently roll it back up and refrigerate.

You did it!  Cut up some slices and enjoy!