One of my favorite desserts has always been pumpkin rolls! Of course, anything with pumpkin in it has the potential to be a winner with me. Yum.
My sister recently asked me if I could give her the recipe for mom’s pumpkin roll. So I thought maybe you would enjoy seeing how it’s done as well. It really isn’t as intimidating as it looks. (OK – it really is intimidating, but it shouldn’t be. Because – once you get past all the instructions, it’s worth every minute!) 🙂
So I will make it as simple as possible.
Mix your batter. Pour into a pan.
Bake 15 minutes, or till a toothpick comes out clean. It is a very thin cake, so it doesn’t take long.
If you don’t use parchment paper, you can sprinkle a clean dish towel with a generous amount of powdered sugar, and turn the cake out onto it. Carefully roll up and allow to cool several hours in the rolled position. Mix your filling. Spread the filling over the cake – leaving an inch or so at the ends. Carefully roll back up… The edge is ugly, so just cut a slice off, so the center in all its’ deliciousness shows! Yummy. I actually made two – because I am feeding some hungry cowboys today. Personally – I think doubling the filling would be wise – but then again, perhaps that is why I have a few extra pounds around my waist?! 😉
Delicious Pumpkin Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice opt
- 1/2 tsp salt
- 1 cup powdered sugar
- 4 TBL butter
- 8 oz cream cheese
- 1/2 tsp vanilla
- Beat eggs well.
- Gradually add sugar.
- Add pumpkin and lemon juice.
- Add dry ingredients and stir.
- Spread on a greased and floured sheet pan.(15"X10")
- Bake at 375 for 15 minutes.
- Turn out onto a towel sprinkled with powdered sugar.
- Roll up in towel and cool.
- (Alternate way is to just use parchment paper and roll in it.)
- Beat filling ingredients together till smooth.
- Unroll cake - spread with filling.
- Roll back up and chill.
- Slice and serve.