I am not a fan of the entire pumpkin spice craze, the lattes and teas and candles and whatnot. I have a limited view of how pumpkin & its usual spices should be incorporated into food.
For instance, this is wrong in so many ways.
This, on the other hand, is funny.
Here is something I do approve of, seasonal, festive, and simple to make. I stole the recipe years ago from a blog on LiveJournal and have no idea who contributed it. It’s rather good and not nearly as difficult as you might think. This makes a lovely dessert for Thanksgiving, Christmas, or any holiday occasion.
I realize that while many people have heard the term jelly roll*, they have probably never seen, tasted, or made one, it being a bit passé like bar le duc, prune whip, and croquettes. Too bad, because those old-fashioned dishes are fun and tasty. Jelly roll might be thought of as the American version of a buche de Noel.
*I am speaking of jelly roll in the culinary sense. There are other meanings which Urban Dictionary covers.
2/3 cup pumpkin puree (NOT “pumpkin pie filling”)
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup flour
8 oz softened cream cheese
1 cup powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla or almond extract
Preheat oven to 375. Combine log ingredients except nuts until fully blended and smooth.
Grease a 10″ X 15″ jelly-roll pan (that would be a cookie sheet with edges) and line it with waxed paper.
Sprinkle thickly with powdered sugar.
Combine all filling ingredients thoroughly.
When cake is completely cool, unroll. A lot of the powdered sugar will have been absorbed by the towel, and that’s fine.
Before serving, dust with powdered sugar. You can go all festive and decorate the plate, as I did here for a Christmas party.
To serve, cut into one-inch slices.
Variations: Use almond, maple, or orange extract in the filling, or add grated orange peel. I really don’t think this cake should be frosted as it is quite moist and sweet already. Chocolate goes well with pumpkin so a dark chocolate filling could be substituted for the vanilla cream cheese filling.