Pumpkin Roll

Thursday, October 20, 2011

I am infatuated with everything pumpkin related. I’m talkin’ pumpkin coffee, pumpkin candles, pumpkin bread, actual pumpkins but above all else… pumpkin rolls!  There is just something about the moist pumpkin and cinnamon spices of the cake section and the sweet but creamy taste of the cream cheese filling that I adore!  I decided to grab a few cans of pumpkin filling while at the grocery store a few weeks back and found that I had all of the other ingredients right in my pantry.

I saw this recipe online {here} and found it to work perfectly.

Also see recipe below directly from the website:
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Cake:1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Baking Directions:

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.
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I chose not to use walnuts but it still tasted delicious.  I made 2 pumpkin rolls; one for my parents and one for us.  Here are some snap shots of the process below.

{Stiring the cream cheese filling}
{Fresh out of the oven}

{Rolling the cake like sushi to cool}
{Spreading the filling on the cool pumpkin cake}
{Cut off the uneven edgesfor a neater look}
{Wrapped in plastic wrap and tied with ribbon}

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