I look forward to every Thanksgiving when my mother-in-law makes Pumpkin Roll. I’d never heard of it before getting married but it has quickly become one of my favorite holiday treats.
To make pumpkin roll you will need:
flour, sugar, pureed pumpkin, cinnamon, cloves, baking powder, baking soda, salt, vanilla, powdered sugar, cream cheese, eggs, and butter.
Start by mixing together flour, spices, salt, baking powder and baking soda in bowl.
In the mixer, beat the eggs and sugar together until bubbly, then add pumpkin.
Mix dry ingredients into wet ingredients. Taste.
Prepare a rimmed cookie sheet (I used a 15x10x1) by buttering the pan, lining with parchment paper, then buttering the parchment paper (crisco or Pam spray can be used as well)
Flour the paper just as you would a cake pan.
Pour the batter into the cookie sheet, spreading with a spatula to an even thickness.
Bake 13-15 minutes in an oven pre-heated to 375 degrees (F).
Remove from oven and invert onto a clean kitchen towel that’s been dusted with powdered sugar (note: the sugar is what keeps the cake from sticking to the towel so make sure there’s enough of it. You want a nice coating, but it doesn’t have to be heaping)
Starting in a corner, gently peel the paper away from the cake. I like to lift the paper off the sides first before removing it from the top. I needed to use a knife to get my paper to let go of the edges.
Once I got going though, working slowly and carefully, I was able to pull the paper from the cake with no issues.
While the cake is still warm, begin rolling it into a spiral.
Like this (Ryan took this picture! Yay for 3.5 year olds!)
Set it on a cooling rack, rolled up in the towel, until it’s completely cool.
Meanwhile, beat together the cream cheese, powdered sugar, butter and vanilla.
Once the cake has cooled, carefully unroll it and plop the cream cheese mixture in the middle.
Spread it evenly with a spatula.
Roll it back into a spiral. (Be careful unrolling it… if there wasn’t enough sugar on the towel it will stick and might tear the cake)
I accidentally tore a little piece of the cake so when I rolled it, I placed it on a serving plate immediately. You don’t have to put it on a plate yet, if you don’t want to. What you do need to do is wrap in plastic wrap and chill in the refrigerator for at least one hour.
Dust with powdered sugar and serve chilled.
Recipe (courtesy of Libby’s and Land O’Lakes):
Cake
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup sugar
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..
(c) 2016 Leighann Marquiss
Comments (2)
Yum. My sister also makes pumpkin logs. She uses granulated sugar and finely chopped walnuts on the towel. She also sprinkles finely chopped walnuts on the cream cheese filling before rolling it up. 🙂
Pumpkin roll is one of my biggest weaknesses. Might not be a good thing that I now have a recipe at my disposal. Yum!