Pumkin Roll with Cream Cheese Filling

One of Mr. Madej's favorite fall treats....pumpkin roll! When we first started dating I was living in Blacksburg and I decided to master this dessert art form. Come to find out, it is much easier then it looks!  A few tricks and you are on your way to baking this delicious fall treat. Quick tip, we freeze ours in order to snack on it for longer :)

Time: About 1 hour 

Ingredients for Cake:

  • Jelly-Roll Pan
  • Flour (3/4 cup)
  • Baking Soda (1/2 tsp)
  • Baking Powder (1/2 tsp)
  • Ground Cloves (1/2 tsp)
  • Ground Nutmeg (1/4 tsp)
  • Ground Cinnamon (1/2 tsp)
  • Salt (1/4 tsp)
  • Sugar (1 cup)
  • Eggs (3 large)
  • Pure Canned Pumpkin (2/3 cup)

Ingredients for Cream Cheese Filling:

  • Light Cream Cheese (8oz./1 pkg.)
  • Powdered Sugar (1 cup)
  • Butter (1/2 stick)
  • Vanilla Extract (1 tsp)

Directions: * Step by step pictures below

  1. Preheat your oven to 375 degrees
  2. Line your jelly-roll pan with wax paper. Grease the wax paper and sprinkle with flour.
  3. Mix the following in bowl #1
    1. Flour
    2. Baking Soda
    3. Baking Powder
    4. Ground Gloves
    5. Ground Nutmeg
    6. Ground Cinnamon
    7. Salt
  4. Beat the following in bowl #2
    1. Sugar
    2. Eggs
    3. Pumpkin
  5. Combine bowls #1 & #2 and beat until smooth and creamy
  6. (Optional) I have a hand blender- using this causes the cake to be extra fluffy and airy.  I used the hand blender for about 1 min.
  7. Pour the cake batter into your prepared wax lined jelly-roll pan and smooth out.  *Madej Tip - Smack your pan flat on your countertop a few times to even out and make your batter smooth on top. 
  8. Bake your cake for 13-15 minutes. When the cake is ready it should spring up when you touch it. The cake cooks fast so make sure you watch for burning edges.
  9. While your cake is cooking prepare your rolling towel:
    1. Take a clean dish cloth and lay it flat on your prep area.
    2. Sprinkle powered sugar generously over the dish cloth.
  10. Flip the cake over directly onto your prepared dish towel and slowly peal back the wax paper. 
  11. Starting with the short edge - roll the cake and the towel into a roll and put somewhere safe (on a drying rack if you have one) to cool.
  12. While your cake is cooling make your icing. Beat the cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl.
  13. Once your cake is cooled all the way through, unroll the cake, spread the icing, and re-roll.
  14. Roll your pumpkin roll with wax paper and place in the refrigerator or freezer.  The roll will be easier to cut once cooled or slightly frozen.
  15. ENJOY!

Do you have a favorite fall recipe?  Leave a comment with an idea or two. There are a few weekends left in the season and we might just try it out as a recipe box edition!

Stay tuned to Meet the Madej's next week - we are headed back to Cape Cod for the first time since the wedding for an oyster festival extravaganza! 

Spread the Love & Dream Big, 

Mrs. Madej