Pumpkin Roll

Preheat the oven to 375 and line a 15 x 10 inch jelly roll pan with parchment paper so that there’s an extra inch sticking out over both long sides.  In a large bowl, whisk together the 8 dry ingredients – flour thru salt – and then in a separate bowl, use an electric hand mixer and blend together the eggs and sugar for a minute or 2 until the mixture is well combined and thickened.

Add the pumpkin and vanilla to the egg and sugar mix and whisk until just combined, then use a sturdy spatula to fold in the dry mix.  Stir and fold until no dry mix is visible.

Spread the batter evenly into your prepared pan – you’ll probably have to do this slowly so that the parchment doesn’t slip.  Bake for 13 to 15 minutes until the middle of the cake springs back to a light touch and it’s perfectly dry in the middle.  Carefully lift the cake out of the pan using the parchment overhang as handles and set it on a large cutting board or heat safe surface.  Slowly, using your hands (it’s hot!) – roll the parchment/cake from short end to short end – until it’s completely rolled up.  Transfer the parchment cake roll to a wire rack and leave it to cool until it reaches room temperature.  While the cake is cooling, make your desired cream cheese filling.

Once the cake has cooled, transfer it to a flat surface and carefully unroll it until it’s mostly flat and then spread the filling over the whole cake, leaving a 3/4-inch border on all sides (the filling will ooze when you roll it up again).  Gently re-roll the cake, peeling the parchment away as you go – it may help to have an extra set of hands here.  Discard the parchment and then tightly wrap your complete pumpkin roll in plastic wrap and refrigerate for at least an hour.

When you’re ready to serve, unwrap your pumpkin roll, place it on a serving platter and then either sprinkle it with icing sugar, or ice the top to hide any cracks!.  Slice and serve, and for a prettier presentation, slice a bit off both ends first so that everyone can see your beautiful roll!