I was looking through Pinterest, which I do every once in a while, and saw a picture of a pumpkin roll. I followed the link which lead me to the blog Take a Mega Bite.
The recipe looked easy enough so I gave it a try. It was totally worth all the effort I put into cooking and puréeing the pumpkin. Yes, you read right. I cut a huge pumpkin in half, scooped out the seeds and then baked the whole thing to cook it. I then chopped and froze half of it and puréed and froze the other half. Now I am set for all my future pumpkin adventures.
- 3 eggs
- 1 cup (210 grams) sugar
- 2/3 cup pumpkin
- 1 teaspoon ginger powder
- 1/2 teaspoon nutmeg
- 2 teaspoon cinnamon
- dash of cloves
- 3/4 cup (85 grams) flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (110 grams) powdered sugar
- 6 oz. (160 grams) cream cheese softened
- 3 tablespoons (45 grams) butter
- 1/2 t vanilla
- scant 1 tablespoon pure maple syrup (I used thick white honey)
- Preheat your oven to 350°F.
- Line and grease a 15×10 inch baking tray.
- Beat eggs on high speed for 5 minutes, or until frothy. Add sugar and mix until combined.
- Stir in pumpkin, spices, flour, baking powder, and salt.
- Spread in prepared pan, and smooth out as much as you can.
- Bake for 25-30 minutes, or until cake springs back when gently pressed in the center.
- While the cake is baking, generously sprinkle a kitchen towel with powdered sugar. (This is a very important step or the cake will stick to the towel.)
- Remove the cake from the oven and turn out onto the sprinkled towel. Peel away the wax paper, and roll cake and towel up together to cool for 30 minutes or until mostly cool, but not cold.
- Make the cream cheese filling, by beating the powdered sugar, cream cheese, butter, vanilla, and maple syrup together.
- Unroll cake and spread with filling. Re-roll and sprinkle with powered sugar or decorate with cream cheese filling or white chocolate.
- Slice and serve, or wrap in plastic wrap and chill until time to serve