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THINKING THANKSGIVING - Pumpkin Roll with Caramel Sauce

Servings 12

Ingredients
  

  • 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

FILLING:

  • 11 OZ CREAM CHEESE
  • 2 TBS BUTTER
  • 1 TSP VANILLA EXTRACT
  • 1 1/2 CUPS POWDERED SUGAR

Instructions
 

  • 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.

FILLING:

  • Beat together cream cheese, butter, and vanilla. Add powdered sugar and beat to combine.

TO FINISH:

  • Unroll cooled cake. remove paper. Spread with filling. Roll into jelly roll and place seam side down. Refrigerate or freeze

TO SERVE:

  • 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.

Notes