This is my take on pumpkin roll. This is a basic recipe, but with the addition of cloves and ginger, just like one would add to a pumpkin pie. I think it gives the recipe more pizzazz as it has more flavor than those made with only cinnamon. My husband likes this, too, as it is one of his favorite desserts. I've gotten many compliments for this pumpkin roll over the last few years and hope you will like it also.
Lori's Pumpkin Roll
Preheat oven to 350 degrees
1/4 cup powdered sugar
3/4 cup unbleached flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp ground cloves
1/2 tsp. real sea salt (pink kind)
3 large eggs
1 cup sugar
2/3 cup pumpkin (canned or fresh)
1 tsp. lemon juice
1 cup nuts, chopped (optional)
Additional powdered sugar (optional)
8 ounces cream cheese, softened to room temperature
4 Tbls. real butter, softened
1 cup powdered sugar
1 tsp. vanilla
Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Blend together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling: With electric mixer, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Tips: Make sure you use enough powdered sugar on towel that the cake will not stick when you unroll.
You can make up several pumpkin rolls, cool completely, wrap well and freeze for up to 2 months in the freezer. Make sure the rolls do not touch sides of freezer or they will become freezer-burned.