Boozy Pumpkin RollBrown Sugar & Cinnamon
Some family secrets are meant to be shared! Even the slightest first hint at fall calls for the festive tradition of my mother’s pumpkin roll. A long time family favorite, it makes a mighty tasty mid-morning meal and as an added brunch bonus, it can even be made ahead of time for simple serving. We invite you to take a peek at our step-by-step video with delicious details on how to make this recipe on our YouTube channel.
¾ Cup All-Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Cloves
¼ Teaspoon Salt
3 Large Eggs, room temperature
1 Cup Granulated Sugar
2/3 Cup Pure Pumpkin Puree
1 Cup Chopped Pecans
Shortening, for greasing pans
1 8 Ounce Block Cream Cheese, room temperature
1 Cup Sifted Powdered Sugar, plus extra for dusting
1 Tablespoon Jackson Morgan in Brown Sugar and Cinnamon
6 Tablespoon Butter, room temperature
1 Teaspoon Vanilla Extract
Preheat the oven to 350 degrees. Generously grease a 15 x 10-inch jelly-roll pan with shortening, then place a piece of wax paper on the pan allowing a few inches of overlap. Grease the wax paper.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set the flour mixture aside. In an electric mixer fitted with a flat beater, beat the eggs and sugar together until the mixture thickens on medium speed. Then add the pumpkin to the mixer. After combined, add the flour mixture a little at a time until the batter is smooth and well combined. Pour the batter on the jelly roll pan and smooth evenly, make sure the batter covers all the corners of the pan. Then sprinkle with pecans. Bake for 10-12 minutes until the cake springs back when touched.
While the cake is baking, sprinkle a thin kitchen towel with powdered sugar. Remove the cake immediately from the pan with the overlap of the wax paper and place cake side down on the towel. Carefully peel back the wax paper. Using the kitchen towel, roll the cake up at the narrow end. Then place in the rolled-up cake and towel in the fridge to cool while you make the filling (20-30 minutes).
In an electric mixer fitted with a flat beater combine the cream cheese, butter, Jackson Morgan Southern Cream, and vanilla on medium speed. Once combined add the powdered sugar on low speed carefully until smooth. Check the cake in the fridge to make sure it is cooled. Unroll the cake and spread the cream cheese mixture on the cake, then roll the cake up without the towel. Cover in plastic wrap and refrigerate for a few hours before serving. Sprinkle with powdered sugar when ready to serve, then use a sharp serrated knife to slice the cake.
To make ahead and freeze, allow the finished pumpkin roll to sit in the fridge for an hour after wrapping in plastic wrap. Tightly wrap the plastic-wrapped pumpkin roll in aluminum foil then place in the freezer. When ready to serve allow the pumpkin roll to thaw in the fridge overnight. Serve cold.
All images Julie Hall Photography for Jackson Morgan Southern Cream.