First let's talk frosting.
Cream cheese. Obviously.
You want a thicker frosting here so it sits nicely in the roll. Since I've done quite a few frostings on Bakecetera before, I'm gonna recommend this one for a non-vegan version, and then this one for a vegan frosting.
Make the frosting as directed from the linked recipes, and then refrigerate while you make the pumpkin roll.
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 2 flax eggs (1 tablespoon flaxmeal + 3 tablespoons of water = 1 flax egg)
- 1 packet of agar agar (2 grams) plus 3 tablespoons of boiling water
- 1 cup sugar
- 1 cup canned pumpkin
Now: if you're not opting for the vegan version, just use a total of 3 large eggs, and forget the flax eggs and the agar agar. No worries, this recipe is for everyone!
Vegan Pumpkin Roll - What you do:
Preheat your oven to 190 degrees celsius (375 Fahrenheit). Prepare a 15 inch by 10 inch (38 cm by 25 cm) "jelly roll pan" by first greasing it, and then lining it with parchment paper so that the entire pan is covered. After, grease the parchment paper.
(We want this cake to come off VERY easily!)
Next, in a medium bowl, stir together the flour, baking soda, and spices. Set aside.
In a large bowl, beat together the flax eggs and the agar agar with the boiled water. Add the sugar and pumpkin and mix well.
Stir in the flour mixture to the pumpkin mixture until everything is incorporated well.
Pour the batter into the pan and smooth it all out.
Bake at 190C for 15 minutes.
While the cake is baking, prepare a kitchen towel to turn the cake out onto: slightly dampen a towel, lay it out on the counter, and liberally sprinkle it with confectioner's sugar.
Once the cake is finished baking, flip the cake onto the towel, remove the parchment paper, and roll the cake up in it. Allow the cake to cool (around 30 minutes to an hour) on a cooling rack.
^There's definitely some steamy leftovers up there!
Once the cake has cooled, carefully unroll it and lather it in frosting. You want to leave the edges unfrosted because the frosting will spread out when you roll it back up. (I may have learned this the hard way :D.)
Roll back up the pumpkin roll, and tightly wrap it in plastic wrap. Allow it to sit in the fridge for anywhere from 30 minutes to overnight.
Unwrap when you're ready to decorate or serve.
Normally people dust their pumpkin rolls with powdered sugar.
I prefer to smother mine in more frosting.
It's totally up to you!
I also thought it would be a great idea to sprinkle edible gold dust and stars all over the top!