I decided that a pumpkin roll was the only way to go. So I based my roll on this recipe.
Gather ye ingredients! Granulated sugar, butter, eggs, vanilla, flour, powdered sugar, pure canned pumpkin (NOT pumpkin pie mix), cream cheese, nutmeg, ginger, salt, ground cloves, cinnamon and baking powder. And also baking soda, which I forgot to get out.
Then, prepare ye pans and surfaces! Cover a 10x15 rimmed baking sheet/jelly roll pan with parchment paper, spray the parchment paper with cooking spray and sprinkle liberally with flour.
Spread out a thin, clean kitchen towel on the counter and sprinkle that liberally with powdered sugar.
Then, combine dry ingredients in a small bowl - 3/4 cup of flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of cinnamon, 1/2 tsp of ground cloves, a sprinkling of nutmeg and a sprinkling of ginger. Oh, and 1/4 tsp of salt.
Beat three eggs and 1 cup of granulated sugar in your mixer until thick.
Beat in pumpkin, then stir in the dry ingredients.
Spread this evenly into the prepared pan.
Bake at 375 degrees for 13 minutes, but check it at 11! If the cake is springy when you touch it and a toothpick inserted in the middle comes out clean, then pull 'er out!
Immediately loosen the cake's edges from the parchment paper and brace yourself for the big flip onto the powered towel. One, two, three....flip!
Peel off the parchment paper, sprinkle more powdered sugar on the cake and then begin rolling it up with the towel, starting with the narrow end, like this:
|Nail color: Deeply Violet by Sally Hansen Diamond Strength|
Grab an 8oz package of room temperature cream cheese, 4 Tbs of softened unsalted butter and 1 tsp of vanilla extract and throw it all into the mixer with the sifted powdered sugar until it's smooth.
When the cake is cool, carefully unroll it and spread it with the cream cheese filling.
Then carefully roll it back up again and set it on a platter sprinkled with more powdered sugar. Cover and chill in the fridge for at least an hour.
Cut yourself some slices, pour some afternoon coffee and enjoy!
What pumpkin delights have you been cooking up lately?