Pumpkin Roll

What tops your list of best pumpkin desserts in the fall?

 Sure, you can make a pumpkin cheesecake, pumpkin truffles, pumpkin cupcakes, and pumpkin yourself silly. But you'll always make room for the one-of-a-kind dessert: Pumpkin Roll ya'll!


Fluffy cake rolled up with cream cheese. It's the best date ever when you pair it with a cold glass of milk. It ranks right up there with a warm chocolate chip cookie right out the oven. Go ahead try them both. Probably not at the same time though.

Let's cut to the chase shall we?

Cake:

3 eggs. Separate all the yolks ya'll.
1 cup sugar, divided
2/3 cup pumpkin
3/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
powdered sugar (for rolling cake after its baked)


1. Preheat your oven to 375.
2. Line a jelly roll pan (15x10) with waxed paper. Grease and flour it. Set aside.
3. Beat the yolks in a mixing bowl until very thick. Add in 1/2 cup sugar and the pumpkin. Beat for about 2 minutes.
4. In a separate bowl, beat the egg whites until soft peaks are formed. Add remaining 1/2 cup sugar slowly, continuing to beat until firm peaks are formed. Fold the mixture into the pumpkin mixture.
5. Add in baking soda, cinnamon, cloves, nutmeg, and salt. Mix until just combined. Add in flour.
6. Spread into pan evenly using spatula.
7. Spread out cloth and cover evenly with a light to moderate coating of powdered sugar.
8. Bake for 14-16 minutes or until cake springs back when touched, and the toothpick is clean when tested.
9.  Immediately turn the cake onto the prepared cloth and roll it up tightly but carefully so the cake doesn't break. Set aside to cool while you make the icing.




Cream Cheese Bourbon Pecan Icing:

10 oz cream cheese, softened
3/4 cup butter, softened
2 tsp bourbon
2 tsp vanilla
5 cups powdered sugar
1 cup finely crushed pecans (or walnuts)
1 tsp cinnamon


1. In a mixing bowl, whip butter and cream cheese for about 3 minutes. Add bourbon, vanilla, cinnamon. Mix well.
2. Add powdered sugar and pecans mixing well. I usually give this a good beating to ensure extra fluff :) You can also add a little more or less sugar depending on what you prefer. Five cups works perfectly for me. I always have some left over to eat by itself.

Hey don't judge. This stuff is too good not to eat!

3. Unroll cake and spread the icing over the top. Roll the cake back up, and wrap tightly with saran wrap. Keep in the fridge for about an hour. Slice and devour.

Here's the beat. My goodness. I need a straight jacket to keep me from eating the whole roll. Help!