One of Officer P’s favorite desserts is the pumpkin roll, but I decided to try something a little different for this week’s Foodie Friday post and instead of making the traditional cream cheese filling I made a cinnamon and brown sugar cream cheese filling. It’s delish!!
For the cake you will need:
- 3/4 all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
Preheat your oven to 375° and line a cookie sheet or jelly roll pan with wax paper and then grease the paper.
Start by adding the flour, baking powder, baking soda, cinnamon, cloves and salt to a medium bowl and stir with a fork to mix them well. Then beat the eggs and sugar together with a mixer, in a separate bowl, until thick. Next add in the pumpkin and beat until well incorporated. Add the dry ingredients to the wet and continue to mix well.
Pour the batter onto the prepared cookie sheet making sure to smooth it into an even layer. I like to tap the sheet on the counter a couple times to help it settle a bit. It’s important to get it as even as possible because thin edges will burn!
Bake in the center of the oven for about 14 minutes. When the cake is done the top should spring back when touched.
While the cake is baking dust a hand towel with powder sugar. Once the cake is done immediately turn it onto the prepared towel, remove the wax paper, and roll it up tightly into the towel. Set aside and allow it to cool completely.
While the cake is cooling you can start making the cinnamon, brown sugar cream cheese filling. Here is what you will need:
- 1 eight oz. package of cream cheese softened
- 1 stick of butter melted
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1/2-3/4 cup brown sugar
For this I just dump it all in a big bowl and beat it with my mixer. I would suggest starting with 1/2 cup of brown sugar and tasting it to see if you want to add more. I like brown sugar so I went with the 3/4 cup, but adding more brown sugar will make the filling a little more gritty in texture.
Once the cake has cooled carefully unroll it and spread the filling onto it, making sure to leave an inch or so perimeter around the edges to prevent the filling from squeezing out. Then you will re-roll it, wrap it in plastic wrap and put it in the fridge for at least an hour, but I prefer over night if you can.
After it is done chilling just slice it up and enjoy.
What are some of your favorite Thanksgiving desserts? Do you go with the traditional items, or do you like to mix it up a bit?