Since I have been really enjoying eating a lot of sweets baking lately, I have another new recipe for you! I swear fall is making me be this baking fanatic! This one is Aaron’s favorite. In fact, he told me if I made this for him instead of a birthday cake every year, he’d be really happy. However, I can only now think of making this because it is finally fall.
Makes 1 roll, however, you will have extra pumpkin leftover, so I whipped up two batches at the same time.
1 cup sugar
2/3 cup Pumpkin Puree
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
Some extra sugar for sprinkling
Preheat oven to 375. Mix all ingredients together.
Grease a cookie sheet and pour mixture on it. I use a large flat one (11×14 I believe!). You don’t want it thick! Place a towel on a flat surface, and lightly dust it with sugar.
Bake for 15 minutes. Allow it to cool for 5 minutes after.
Carefully flip over the pumpkin roll onto the towel. I typically use a spatula and try to lift it up before flipping so I know it isn’t stuck.
Using a spatula, spread the filling on top (or store bought cream cheese icing)!
pumpkin roll filling
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
2 tsp butter
Mix together in a mixer. Spread a layer on top of the pumpkin roll. Gently roll up the pumpkin roll. It will start to break, so I always hurry up and do it, lol. It should roll up, though, and then I place it on a piece of aluminum foil to keep fresh!
Let me know if you try to make this!
Do you make icing or do you buy it at the store? A lot of the time, I buy it at the store.
What is your “birthday dessert?” (What would you like for your birthday every year?) Store bought (Giant Eagle preferably) Cookie Cake. Mmm