It’s Sunday Supper time again this week and this week we are all about Holiday Desserts! This delicious Pumpkin Roll is a family favorite around my house and it has to make an appearance or I’d be in big trouble. Making a pumpkin roll is easy as long as you follow a few steps.
First you are going to use parchment paper on the bottom of the cookie sheet to help you with an easy release of the cake layer. Next, sift some confectioners sugar over a clean, thin towel.
When the cake comes out of the oven the cake goes on top of the towel paper side up. Remove the paper carefully.
Starting at the narrow side roll up the cake into a cylinder while hot and let cool. Unroll the cake to add the delicious cream cheese filling. Refrigerate until ready to serve.
Just like that you are done. This dessert can be made a couple of days ahead of time. I’ve heard it also freezes well but I’ve not tried freezing one yet.
- 1/4 cup confectioners sugar (for dusting the towel)
- 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 8 oz cream cheese
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 6 tablespoons butter
- Preheat the oven to 375. Line a 10 x 15 cookie sheet with parchment paper. Set aside.
- Add the butter and sugar to a mixing bowl. Combine until thick and creamy. Add the eggs and beat until thoroughly mixed. Add the pumpkin and mix it in.
- Combine the flour, spices, salt, baking powder and baking soda together. Add to the pumpkin mixture. Beat until thoroughly combined. Spread the batter out in the prepared pan. Bake for 15 - 18 minutes.
- Sift the confectioner's sugar over the towel. Release cake from pan, parchment side up. Remove the parchment paper.
- Roll up starting on the narrow side. Let cake cool in the towel. Unroll the cake to add filling when cake is cool.
- To make the filling add all the ingredients to a mixing bowl. Mix until light and fluffy. Spread over the cake and reroll the cake. Refrigerate.
Bars and Cookies
- Frosted Sugar Cookies by Pies and Plots
- Gluten Free Cinnamon Shortbread Bars by Gluten Free Crumbley
- The Best Pecan Pie Bars by Life Tastes Good
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Clementine Cake with Cranberry Glaze by Caroline’s Cooking
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
- Raspberry Cheesecake by Mindy’s Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
- Pumpkin Patch Cocktail by Wholistic Woman
- Black Bottom Oatmeal Pie by This is How I Cook
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Perfect Plum Pie from Art of the Pie #Giveaway by Sunday Supper Movement
- Pumpkin Spice Mochi by Cricket’s Confections
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
Puddings and Creams
- Arroz Con Leche with Coconut and Cheese by Basic N Delicious
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Rauhreif – German Apple Dessert by Cosmopolitan Cornbread
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