The first time I ever had this delectable dessert was when my college friend, Christine, made it for my husband and me to top off a meal in their home. I have no recollection of whatever else she served that night (though I’m sure it was fabulous). This beautiful pumpkin roll had my undying devotion immediately and is still going strong. I make a double batch of Christine’s recipe almost every single fall—one for now and one for later. I made my traditional two earlier today and—in a rare burst of pumpkin roll self-control–put them both in the freezer to share with relatives. I’m already regretting it. I guess I need to make another one to enjoy before Thanksgiving.
2/3 c. pumpkin
1 t. baking soda
½ t. cinnamon
¾ c. flour
1 c. sugar
Line a jellyroll pan with parchment paper; pour batter onto paper.
Bake for 15 minutes at 375, immediately turning out onto a towel sprinkled with powdered sugar. Pull off parchment paper then roll cake inside towel for 20 minutes.
Meanwhile, make filling:
2 T. butter, softened
8 oz. cream cheese, softened
1 c. powdered sugar
¾ t. vanilla
Unroll cake and spread with filling, rolling up immediately afterward.
Wrap well and store in fridge or freezer.