Pumpkin Rolls

Hey, guys! Today I’m going to provide a step-by-step tutorial on how to make…PUMPKIN ROLLS! Pumpkin rolls or really any type or roll cake seems to be very difficult among the masses, because most people get cracks in their cake. Which disrupts the finished rolled look of the cake and makes all that time trying to make it seem pointless. I’m going to provide instructions and tips along the way that not only will help you make a scrumptious pumpkin roll cake, but will also be fabulous when complete. Without any of those pesky cracks in the cake. Now with that said we can finally get started with making our fabulous pumpkin roll cake!

1 cup granulated sugar

3 large eggs

2/3 cup of 100% pumpkin puree (Not Pumpkin Pie filling)

¾ cup all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. cloves

½ tsp. cinnamon

¼ tsp. salt

1 – 8oz. cream cheese block

1 cup powdered sugar

6 tbs. margarine – softened

1 tsp. vanilla

1 cup of extra powdered sugar (cover towel and to garnish when finished. Not an exact measurement)

Mixer – I prefer a stand mixer, but you can use a handheld. If you use a handheld mixer you may have to whisk the egg and sugar mixture to soft peaks manually by hand because some of the handheld mixers are to fast to achieve this result.

3 Bowls

15 x 10 in. Jelly roll pan

Large hand towel

2 rubber bands

Sifter

Rubber spatula

Measuring utensils

Sprayable oil

Parchment paper

Bread/Cake Knife – Very important so you don’t ruin the finished look of the cake

Oven Mitts

Plastic wrap

First, add your block of cream cheese, 1 cup of powdered sugar, 1 tsp. vanilla extract, and 6 tsp. margarine into a mixing bowl. Mix till fulling combined without any clumps. Cover with Plastic wrap and refrigerate.

TIP: If you put the plastic wrap directly on top of the filling as shown in the above picture, you wont have a crust when you pull it out of the fridge!

Go ahead and preheat your oven to 375 degrees. Then take your parchment paper and measure it out to the size of your jelly roll pan. Spray your pan with spray oil. Lay your parchment in your pan, spray with oil again.

NOTE: This is the best method to decrease the likelihood of getting your cake stuck on the pan.

Measure your 3 eggs and granulated sugar into your mixing bowl.

Combine your flour, cinnamon, cloves, baking powder, baking soda, and salt in a separate bowl.

Measure out your pumpkin.

TIP: You can leave your pumpkin in your measuring cup to reduce the amount of dishes.

Whip your eggs and sugar on a high speed until the eggs became a solid off white color. You should not be able to see any sugar granules and the mixture will be pretty frothy. You can see the mixture in the first picture of this step.

NOTE: Mixing this on a high speed adds some air bubbles into the batter. This will make the finished cake springy and more easily malleable to aid in the rolling process.

TIP: Rub a little mixture between your fingers to feel if the sugar is fully combined with the eggs.

Next, add your pumpkin on a high speed until fully combined.

Lastly, FOLD in your dry ingredients into the batter.

NOTE: Folding is important! This allows us to keep the air bubbles into the batter. Stirring would decrease the amount of air bubbles. Leading to a cracked cake.

The finished batter should look like the second picture. Oh, YUMMY!

Pour your batter into your prepared jelly roll pan. Spread the batter into all sides of the pan. Bake for 13-15 minutes.

TIP: Bang the pan on the counter a few times to evenly distribute the batter. This makes it an even thickness across the pan. It also brings the large air bubbles to the surface of the cake and pops them. I know what you're thinking. Didn't you just say we want the air bubbles? Yes, I did. However, the large bubbles will cook inside the cake leaving large holes. This will ruin the final roll look when we cut into the cake.

Now we need to prepare for the cake to come out of the oven. Lay your hand towel down on your counter. Take your powdered sugar and sifter. Fill the sifter with some powdered sugar and cover your hand towel with a good layer of powdered sugar. Put your rubber bands close by.

NOTE: This step must be complete by the time your cake is finished cooking.

When your cake comes out of the oven, use a knife to go around the edges of the pan and make sure its not stuck. Then line up the edge of the pan with the towel and flip your cake onto the towel. Remove the pan. Take off parchment paper. Cover exposed cake with powdered sugar using your sifter again.

NOTE: This step will be really messy. Yes, there will be a plum of powder sugar go everywhere. Trust me though, IT IS WORTH IT!

Now you can start rolling the cake away from you. This is the easiest why to do it. Use rubber bands and tie off the 2 ends of the towel. Put in refrigerator until completely cooled.

NOTE: Work quickly, the warmer it is the better it will roll without cracking.

Take your cake and your filling out of the fridge. Gently unroll the cake. It should not stick to the towel, because of the heaping amount of powdered sugar.

TIP: This part is the messiest! Pro tip is to cover your working area with plastic wrap to easily clean up later.

Using a knife or spatula to gently start adding your filling to the most curled end.

TIP: I add a heaping amount in the middle curled part and I brace the cake with my thumb, so I don't break the cake.

Spread the remainder cream cheese on the rest of the cake.

TIP: Leave an inch without filling along the remaining 3 sides. This way when you roll the cake, it doesn't squeeze filling everywhere.

Start rolling your cake back up the same way that you rolled it the first time. Gently lift the cake and pull the towel from underneath it. Cut the 2 ends off to expose the swirl and to make it a cleaner finish. You don't have to do this part, but I like to cut the roll in half to make 2 rolls. These are a more manageable size. Wrap in plastic wrap and refrigerate for at least 1 hour.

TIP: Use a bread/cake knife to cute your roll. This type of knife causes less tears, squishing, and crumbs.

Take your roll out of the fridge. Put on a serving plate with the seam down. Use your sifter and powder sugar and cover the top of the roll. Use your cake knife to slice and serve.

YOU ARE FINALLY DONE!!!

Congratulations, you now have a complete, crack free, pumpkin roll cake!

I hope you had fun making this recipe and I hope you enjoy!