Friday, November 12, 2010

Pumpkin Roll

I have always wanted to try a pumpkin roll or chocolate roll, but they look so intimidating! I'm here to tell you that they are not hard at all. In fact, I would go so far as to say, they are actually pretty easy to make. I feel bad that I didn't get a better picture, but I was in such a rush to serve this bad boy. Next time I might double the filling because it was so darn good, and I didn't feel like there was enought of it. Go on, try it, you'll be surprised and delighted. It was delicious!
Recipe from: My Kitchen Cafe

Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.


6 comments:

Erickson Family said...

I love your blog!!! yesterday blogger kept saying that your blog had been deleted and I almost died...thanks goodness your still here!!!!

Celeste said...

That is one beautiful pumpkin roll! Great job. You have convinced me to give it a whirl myself. :)

Sadie said...

Thank you Erickson Family. I am flattered that you were distressed! I actually got that message on a few blogs too. Weird day for blogger I guess. ;)

Celeste, Thanks! Can't wait to hear how yours turned out.

Fashion Meets Food said...

love this! I definitely need to make it. I am a new follower!

xo

Monica H said...

Don't apologize for the look of your pumpkin roll. In fact, I think it's quite beautiful and rolled perfectly. They are one of my favorites.

I also wanted to let you know that you are the winner of my Le Creuset giveaway! You lucky girl!

Come on over!

~Monica H
Lick The Bowl Good

Kinsey said...

I've been making pumpkin cake rolls for the past couple years and I love love love them. So good. Your recipe is basically the same as mine. It's now something that I make every year at this time. I also learned that you can make it banana just by substituting same amount of mashed banana for the pumpkin. Also very yummy!