CLASSIC PUMPKIN ROLL

An exemplary Pumpkin Roll formula with cream cheddar filling and a vital trap for making the procedure less demanding and less-chaotic then ever.

Give me ALL the pumpkin! A week ago I shared my new most loved pumpkin treats, did you see them. They are CHEWY (not cakey). Picture your most loved chocolate chip treat that is fresh outwardly and delicate on the inside– and afterward add pumpkin zest flavors to it. YUMMMMM.

Keeping with my pumpkin fixation, I have been so eager to give this formula a refresh for all of you. I initially shared this formula in 2014, and the photos were in urgent need of a refresh. Despite everything it stays one of my most loved pumpkin treats. You can't beat an exemplary pumpkin move formula, and this one has a trap for making the procedure less demanding then ever.

I realize numerous individuals abstain from making pumpkin rolls in light of the fact that the procedure appears to be dubious. This technique, in any case, is simple and totally idiot proof! Most formulas have you modify the heated cake onto a substantial towel that has been cleaned with powdered sugar. At that point you should roll the cake up in the towel. Truly, this strategy has dependably been a dusty, powdered-sugary MESS for me. Also that you end up with a sticky wreckage of a cloth when it's set.

Ingredients :

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin
• 1 teaspoon vanilla extract

Filling:

• 8 ounces cream cheese , softened
• 2 Tablespoons butter , softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar , plus more for dusting

Instructions :

1. Preheat the oven to 350 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
4. Spread the batter evenly in the prepared pan.
5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
6. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. 
7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
9. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
11. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
12. Store in the fridge, covered, for up to three days.
13. For more pumpkin treats, click here!