Pumpkin rolls are a classic Thanksgiving dessert for many people, but not in my family. I had never tried one until last weekend when I decided to make one myself. I’d like to tell you I’m not sure why I waited so long to try making a pumpkin roll, but that wouldn’t be true. Visions of torn cake plagued me every time I considered making one, and I was just sure I would break the cake while rolling it. I’m not sure why I thought that, especially considering I’ve done cooking-related things that are much, much more difficult than rolling a cake. It seems pretty ridiculous to have ever thought that now that I’ve made one. If you’re worried about it like I was, don’t be. This cake was a breeze to roll up. In fact, I rolled this one while talking to my sister on the phone. The truth is, this is one of those desserts that looks harder to make than it actually is.
If pumpkin pie’s not your thing, this might be just the dessert you’re looking for. The cake is fragrant and filled with the wonderful flavors of pumpkin, cinnamon and clove. Because it’s a sponge cake, it’s incredibly moist. The cream cheese filling is sweetened, but it still has a slightly tangy taste, as well. It goes perfectly with the pumpkin cake (think pumpkin cream cheese muffins, but in dessert form). Eric and I each had a slice the night I made this, and I kept an extra slice when he took the rest of it to work. It’s a good thing, too, because I very well could have eaten several slices of this! I like pumpkin pie, but this cake has definitely won me over. If you’re still looking for a Thanksgiving dessert, this one can be made in next to no time and will taste delicious even after a day in the refrigerator.
I hope you all have a wonderful, safe, tasty and fun-filled Thanksgiving!