Monday, November 12, 2012

Delicious Pumpkin Roll

When I was in college, my roommate Crystal would make this amazing Pumpkin Roll.  I never saw her actually make it, but she always let us try it.  So this fall I remembered it and asked her for the recipe.  It's a little tricky to make because you have to roll it,  but definitely doable.  I was pretty proud of my first one!  And my husband loved it!




Here's how you make it.

Pumpkin Roll

Ingredients:

(cake)
1/4 c powdered sugar (to sprinkle on the towel)
3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves (I didn't have cloves so I just used about 1/4 tsp of pumpkin spice)
1/4 tsp salt
3 large eggs
1 c sugar
2/3 c pure pumpkin puree
1 c walnuts, chopped (optional - I didn't do walnuts)

(filling)
1 pkg (8oz) cream cheese, at room temperature
1 c powdered sugar (sifted)
6 TBS butter/ margarine (soften)
1 tsp vanilla
powdered sugar (for decoration-optional)

For the Cake:
1. Preheat the oven at 375.
2. Grease a cookie sheet then line with wax paper. Then grease and flour the wax paper. 
3. Sprinkle a thin, cotton kitchen towel with the powdered sugar.  You'll want to make sure it's completely covered in powdered sugar so the cake doesn't stick to it.
4. Combine the flour, baking powder, baking soda, cinnamon, cloves (or pumpkin spice), and salt in a small bowl. 
5. Beat the eggs and sugar in a large mixer bowl until thick. Beat in the pumpkin. And then stir in the flour mixture. 
6. Spread the mixture evenly into prepared pan. Sprinkle with nuts (optional).
7. Bake for 13-15 min or until top of cake springs back when touched. 
8. Immediately loosen and turn the cake onto prepared towel. 
9. Carefully peel off the paper and roll up the cake and towel together, starting with the narrow end. 
10. Cool on a wire rack or you can put it in the fridge to cool faster.


For the Filling:
1. Beat the cream cheese, 1 c powdered sugar, butter, and vanilla in a small mixer bowl until smooth. 
2. Carefully unroll the cake. Spread the cream cheese mixture over cake and re-roll the cake.

 


3. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.


It really is so good!  Thanks Crystal!  And enjoy!




12 comments:

  1. I will have to try this, thanks for linking this up to Show Your Stuff.

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  2. Once I can eat carbs and sugar again I can't wait to make this. It looks delish!!!

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  3. I use this same recipe every Thanksgiving and Christmas. I was terrified but determined the first time I tried it and now mostly have the hang of it, though I'll admit I get powdered sugar EVERYWHERE. Cute blog, I found you over at the House of Hepworths linky party.

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  4. I've always wanted to try these, but seems too messy with the towel - thanks for the how to, so I MIGHT try it this year ;-)
    JoAnn

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  5. Um, YUM. This looks amazing! I'll be featuring it on my blog tomorrow!

    http://www.sumossweetstuff.com

    Sumo:)

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  6. Yum! I LOVE pumpkin rolls! I came over from the pin party! Pinning!

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  7. One of my favorites. I will have to try this recipe. Thanks so much for sharing on "I GottaTry That"

    Have a great Thanksgiving.

    Marcie

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  8. Looks good! Thanks for sharing at Bacon Time :)Happy Thanksgiving

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  9. Oh yum! Look like bliss. My Grandmother does a date version that is delightful too. :)

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  10. I have never made this but I got some jelly roll pans today so I might have to try it out. Thanks for linking up to my Pin Me Party! I've pinned this! Have a wonderful Thanksgiving!

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  11. Your roll looks great! Mine are always super messy! LOL! Will try again! Pinning! Julia

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I would love to hear what you think!