PIES AND TACOS
This Pumpkin Roll Recipe features a soft, spiced pumpkin cake rolled around a cream cheese filling.
Measure out the pumpkin puree and strain it by placing it in a fine mesh sieve over a bowl, then top with a folded paper towel to absorb excess moisture.
In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; set aside. In a large mixing bowl, beat the eggs and both sugars together for about 90 seconds, until light and fluffy.
Add the drained pumpkin puree and vanilla extract, mixing until well combined. Add the flour mixture and mix on low speed until incorporated. You can finish folding with a spatula to prevent over mixing.
Once the cake is out of the oven, let it cool. Now it’s time to roll the cake before it fully cools. This will help the cake take shape so that it won’t crack when you add the filling.
To prepare the filling, beat the softened cream cheese and butter together. Add the powdered sugar and pumpkin spice. Add the vanilla extract and mix until smooth.
To assemble the cake, spread the cream cheese filling evenly over the surface. Re-roll the cake. For an extra touch, sprinkle a little more pumpkin spice on top.
This is a beautiful and delicious dessert perfect for autumn gatherings.