Cookbook:Pumpkin Roll

| Dessert | Holiday

Pumpkin roll is a traditional holiday dessert that's lovely to serve. The filling keeps the cake moist. This dessert can be prepared and kept frozen before the holidays.

Ingredients

 * 1 cup (220 g / 7.8 oz) white granulated sugar
 * 3 eggs, beaten
 * ⅔ cup (80 g / 2.8 oz) canned pumpkin
 * ¾ cup (110 g / 3.9 oz) flour
 * ½ tsp salt
 * 1 tsp cinnamon
 * 1 tsp baking soda
 * ¾ cup (75 g / 2.6 oz) chopped pecans
 * 1 package (8 oz / 230 g) cream cheese
 * 1 tsp vanilla
 * 2 Tbsp butter
 * 1 cup (125 g / 4.4 oz) powdered sugar

Cake

 * 1) Preheat oven to 375 F.
 * 2) Mix sugar, eggs, and canned pumpkin in a large bowl until well blended.
 * 3) Using a second bowl, mix flour, salt, cinnamon, and baking soda.
 * 4) Fold dry mixture into larger bowl with pumpkin mixture.
 * 5) Line rectangular cookie sheet with greased parchment paper or waxed paper. Make sure to extend over the sides of the cookie sheet.
 * 6) Pour batter evenly onto the lined cookie sheet.
 * 7) Sprinkle batter with the chopped pecans.
 * 8) Bake at 375 F for 15 minutes.

Filling

 * 1) Set aside ⅛ cup (15 g / 0.53 oz) of the powdered sugar; it will be used later.
 * 2) Whip cream cheese, vanilla, butter, and remaining powdered sugar until smooth.
 * 3) Set aside.

Assembly

 * 1) Lay a clean dish towel on a flat kitchen surface.
 * 2) Evenly sprinkle towel with the powdered sugar that was set aside earlier.
 * 3) Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar.
 * 4) Loosely roll cake, then cool completely to allow cake to set.
 * 5) Once cooled, unroll cake.
 * 6) Spread filling over cake.
 * 7) Roll cake and filling up in a spiral.
 * 8) Wrap in foil or plastic wrap and freeze.
 * 9) Once frozen, remove foil and cut into slices while still frozen.

Notes, tips, and variations

 * Any chopped nuts may be substituted for the pecans.