This is the first year since Roosters Gourmet Market and Gifts closed that I have had even the slightest inclination to make a pumpkin roll. It was a monumental best seller for us for many years. I was sick of it. But those feelings have passed and I have made several in the last few weeks. I understand its popularity. BTW, Roosters closed 12 years ago. Time flies.
THINKING THANKSGIVING - Pumpkin Roll with Caramel Sauce
- 15 OZ CAN PURE PUMPKIN
- 5 EGGS
- 2 CUPS SUGAR
- 1 1/2 CUPS FLOUR
- 2 TSP BAKING SODA
- 1 TSP SALT
- 1 TSP CINNAMON
- 1/2 TSP POWDERED GINGER
- 1/2 TSP FRESLY GRATED NUTMEG
- 11 OZ CREAM CHEESE
- 2 TBS BUTTER
- 1 TSP VANILLA EXTRACT
- 1 1/2 CUPS POWDERED SUGAR
- Preheat oven to 375 degrees
- Prepare an 18x13-inch half sheet pan. Grease pan lightly with shortening. LIne with parchment paper and grease and flour paper. Set aside.
- Using a mixer, combine pumpkin, eggs, and sugar. Beat until combined.
- In a separate bowl, stir together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Add to pumpkin mixture. Beat just to combine. Pour into prepared pan and spread evenly.
- Bake in preheated oven 15-18 minutes or until cake is firm and springs back when touched.
- While cake is cooking, cut a piece of parchment paper slightly larger than pan and dust with powdered sugar. While cake is still hot, turn out onto paper and, from the short side, immediately roll up in the paper. Allow to cool.
- Beat together cream cheese, butter, and vanilla. Add powdered sugar and beat to combine.
- Unroll cooled cake. remove paper. Spread with filling. Roll into jelly roll and place seam side down. Refrigerate or freeze
- Trim crusty ends (treat for the cook). Dust top with powdered sugar. Slice into 1-inch slices and serve with homemade or jarred caramel sauce.
- Make your own caramel sauce. I highly recommend https://www.davidlebovitz.com/salted-butter-caramel-sauce-recipe/
- For an over the top moment, sprinkle servings with a bit of Fleur de Sel or Maldon Salt.