For years I've wanted to attempt making a pumpkin roll but the process seemed a bit intimidating. Rolling cake, how's that work!
This Sunday I decided to tackle the task and either I was going to end up with a roll or a gigantic mess (I got both).
The recipe I used I found on YouTube from a dear sweet woman I watch weekly for her makeup reviews (Kristin Gehm) she also has a vlog channel (Gehm Time) that's where the pumpkin roll recipe is located.
I watched video after video and read recipe after recipe. There was serious Pumpkin Roll recipe research going on over here. Kristin's recipe was perfect for me - fewer ingredients than the others I read, and not crazy intimidating. I made a list, and the hubs graciously made a trip to the local grocery and gathered the necessities, including a jelly roll pan. Let me stress - do not roll if you do not have a 15 x 10 x 1 jelly roll pan. Starting with the correct tools and ingredients is key.
Listed are step by step pictures of the process and ingredients.
FIRST - preheat oven to 375 degrees. Then grease your 15 x 10 x 1 jelly roll pan (my pan is the best Walmart had to offer...keeping it fancy). I used Crisco and wiped it all over the pan with a paper towel. During my research, several different opinions were had on this part - Crisco, Pam (spray), or none at all. The majority were advocating for Crisco - advocating...who am I! Seriously, use the grease!
After you have greased up the jelly roll pan, rip out a piece of wax paper about four inches longer than your pan. You want about two inches of wax paper hanging over each side of pan.
And then back to the Crisco. Apply more super healthy, low fat grease (sarcasm) to the top of wax paper. Keep in mind, the first application of grease keeps the wax paper from sticking to the pan and the second application keeps the cake from sticking to the wax paper.
Okay, now on to the actual ingredients. Take 3 eggs and add to mixer.
Beat the eggs
Then you'll need 2/3 cups of 100% Pure Pumpkin (DO NO USE pumpkin pie filling). I'm not all about cleaning a pumpkin and scooping it all out and blah, blah, blah...I am all about opening the can. That's my jam! Side note: one can is enough to make two pumpkin rolls, just sayin. Back to recipe, add pumpkin to eggs and mix.
1 teaspoon baking soda (I may have screwed this part up the first time...oops).
Wouldn't be a pumpkin roll without cinnamon - add 1/2 teaspoon of cinnamon (a little more if your a fan).
Pour into your pan and spread around as evenly as possible.
Place in oven (375 degrees)
It's not a race no need to hurry.
Turn mixer off and add 1 cup powdered sugar.
Apparently you can make and wrap in cling wrap and freeze, I can not comment on success of that. My family ate it immediately.
I would recommend wrapping and refrigerating what is left over.
Ingredients for Cake-
2-3 cups 100% Pure Pumpkin
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
3/4 cup Flour
Ingredients for Filling -
8 ounces of Cream Cheese, softened
2 tablespoons Butter, softened
3/4 teaspoon Vanilla
1 cup Powdered Sugar