Pumpkin Roll

5:30 AM

Remember that left over pumpkin puree and pecan bits from this recipe?  I said I had a recipe for you to use it up, and here it is!


This is one of my favorite family recipes.  My mom used to make this pumpkin roll for just about every special occasion.  I remember pulling out the tattered paper the recipe was written on, time and time again, until we finally had to re-write it, or risk losing it all together.

This is a great make-ahead dessert for Thanksgiving.  I don't know about you, but I hate being stressed out trying to get everything finished on Thanksgiving day, so I try to make whatever I can in the days leading up to it.  This recipe can be made fairly quickly and is sure to be a hit with all your friends and family (but if you decide not to share it, I won't tell!).

Pumpkin Roll

  • 3 eggs
  • 1 c white sugar
  • 2/3 c canned pumpkin puree (not pumpkin pie mix!)
  • 1 tsp lemon juice
  • 3/4 c flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c powdered sugar (or more, for dusting)
Filling
  • 1 c powdered sugar
  • 8 oz cream cheese
  • 1/4 c butter
  • 1/2 tsp vanilla
  • 2/3 c chopped pecans

Preheat oven to 375 F and grease and flour and jelly roll pan (10 x 15 in.).  Lay out a dish towel (I like to put some paper towels on top for easier clean up) and sift a solid layer of powdered sugar over it, just bigger than the jelly roll pan.

Crack eggs into a large mixing bowl, and mix for 5 minutes at high speed.  Gradually add sugar and beat well.  Add pumpkin puree and lemon juice.

Combine flour and other dry ingredients in a separate bowl.  Add to pumpkin mixture and blend well.  Pour batter into jelly roll pan, spreading evenly into edges and corners.  Smooth the top as evenly as possible (any lumps will be emphasized during baking).


Bake for 15 minutes.  Remove from oven and give it a little jiggle.  Work quickly because the cake needs to be warm in order to roll properly.  If the cake is not readily loose, gently slide a rubber spatula around the edges and under the cake.  You want it completely disconnected from the pan to make the next step go smoothly.  Turn cake onto towel sprinkled with powdered sugar.  Beginning at the narrow end, roll up cake and towel together.  Let cool on a rack.

Meanwhile, make the filling:  Combine cream cheese, butter, and vanilla.  Beat in the powdered sugar.  Blend until smooth and creamy.  Fold in pecans.


Unroll cake and spread with filling.  Re-roll cake again (without towel).  Chill, seam side down (2-4 hours or overnight).  Dust with more powdered sugar (if necessary) before serving.  I also like to trim about 1/4 inch off each end to give a smooth appearance... and you have to make sure it tastes good before you serve it to people right?  :)






Serves 12



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