It's Fall, Did someone say Pumpkin Roll?

Tikaa Cone's Pumpkin Roll

You see them ready made in bakeries, grocery stores and even at Costco. But wouldn't it be great if you could whip one up yourself with ingredients you already have in your fridge and pantry? 

I ran across this recipe my friend Tikaa Cone published on her blog www.totallytikaa.com. I always call Tikaa the "Country" Martha Stewart because she has exquisite style with a very down home feel. Her family and home are straight out of a Southern Living magazine spread. Tikaa likes to keep things simple and that's what attracted me to try this recipe. I think it may take more than one try to perfect the technique, but it's not hard and there isn't a long list of ingredients to pull together. In interest of full disclosure Tikaa found the recipe on a friend's YouTube channel so if you would like to see step by step instructions go to Kristin Gehm's post. 

                                        Pumpkin Roll

                                         Ingredients for Cake 

                                 3 eggs

                                 2/3 cup 100% Pure Pumpkin

                                 1 cup Sugar

                                 1 teaspoon Baking Soda

                                 1/2 teaspoon Cinnamon (heaping) 

                                 3/4 cup Flour

                                 Powdered Sugar for dusting

                                      Ingredients for Filling 

                                8 ounces of Cream Cheese, softened 

                                2 tablespoons Butter, softened 

                                3/4 teaspoon Vanilla

                                1 cup Powdered Sugar 

Preheat over to 375F. 

Prepare a 10X15 jelly roll pan (cookie sheet with sides). Lightly grease the pan with Crisco and then line with a sheet of wax paper or parchment paper and then grease the paper as well.  I used non stick parchment and it worked best. 

In a stand mixer, beat three eggs together lightly. Add the pumpkin puree and mix until incorporated. Add sugar. In a small bowl whisk together baking soda, cinnamon, and flour. Blend the flour mixture with the other ingredients and beat until well combined on medium to medium high speed. 

Scrape batter into cookie sheet spreading it out evenly. Bake for 13-15 minutes until lightly brown and springy to the touch. While the cake is baking lay out a tea towel or kitchen towel and cover it liberally with a good dusting of powdered sugar. 

Remove Cake from oven and while still quite warm,  turn it over onto the sugar coated towel. Carefully remove wax paper. Fold the end of the towel over the cake and slowly roll it into a cylinder keeping it as tight as possible as you go.  Let the cake cool for at least an hour. You can store it in the fridge until you are sure it is no longer warm. 

Mix together cream cheese and butter until light and fluffy. Add vanilla and beat a bit longer. Carefully add the powdered sugar and beat until light and fluffy. 

When the cake is totally cool, carefully unroll it and spread frosting over entire cake, making sure to leave a small border around the edges. Carefully, roll it back up as tightly as possible so it maintains a circular shape. Sprinkle with additional sifted powdered sugar. 

You can serve immediately or chill first.