Pumpkin Roll

 Have I ever told you I love pumpkin?  Anything pumpkin.  Pies, cakes, cookies, you name it.  One of my particular pumpkin faves is this delightful little pumpkin roll.  It is easier than you think to make it, and the end result is SO good.  

Place parchment or waxed paper in a jelly roll pan and generously spray with Pam.
Measure the dry ingredients in a medium sized bowl and set aside. 

 Sprinkle powdered sugar on a thin kitchen towel.
 Make sure it is a generous amount so the cake won't stick.
 Beat eggs and sugar until combined and thick.
 The color will be light.
 Beat in the pumpkin puree. 
 Stir in the dry ingredients.
 Pour into greased pan and spread evenly.
 Cook for about 14 minutes.  Should be golden brown.
 Immediately turn pan over on powdered sugar-sprinkled towel.  
 Carefully peel off parchment paper.
 Roll warm cake in towel.
 Should look a little like this.
 Let cool on wire rack.
 Meanwhile, prepare filling.
 When cake is cool, carefully unroll the towel.  
 Spread with filling.
 Don't worry about going all the way to the edge.  When you roll it up, the filling spreads out. 
 Roll cake tightly.
 Looks a little like this.
 Wrap in plastic wrap and refrigerate for at least an hour.
When ready to serve, sprinkle with powdered sugar and cut into desired sized slices.
 These are for our neighbor...
 And these are for us!  

Pumpkin Roll

Powdered Sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves'1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)

1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
6 Tbsp butter
1 tsp vanilla extract
Powdered sugar

For the cake:  Preheat oven to 375 degrees.  Grease 15x10 inch jelly-roll pan; line with wax or parchment paper.  Grease and flour paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts if desired.

Bake for 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with the narrow end.  Cool on wire rack.

For the filling:  Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.  Carefully unroll cake; remove towel.  Spread cream cheese mixture over cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired.




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