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Sunday, October 24

Roll...Pumpkin Roll

I goofed.  I forgot ALL about my blog yesterday.  I'm SOOO sorry, folks...but I'm gonna make up for it today, by doing 2 good posts!!  This first one is specifically aimed at those who are getting a tad tired of the same old desserts on Thanksgiving, but don't want to give up on flavors they know and love.  This post is about Pumpkin Rolls.

I tried making these for the first time last year.  It was a request from Trac, my roomie, and was SOOO worth it!!  These provide the traditional pumpkin flavor, but are a VAST change from the status quo.  The rolls are actually quite light in taste.  They're also fairly easy to make, and are sure to become a favorite if you'll just try them!! 

Now, I posted a couple of weeks ago on how to make your own pumpkin puree.  I HIGHLY recommend using that for this recipe, although canned pumpkin still works.  The uniqueness to the texture and flavor of homemade puree will truly send this dessert through the roof.  Ready to begin?


For the cake part:
3 large eggs
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Confectioners sugar (powdered sugar), for dusting

For the filling:
1 package (8oz) cream cheese, room temp
2 tablespoons unsalted butter, room temp
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup chopped nuts (optional, but highly recommended)

Line a 10x15 inch jellyroll pan with waxed paper, and grease well (parchment paper also works).  Preheat oven to 375 degrees.

In a stand mixer or large bowl, beat eggs and sugar for 5 minutes on high speed (if mixing by hand, about 8 minutes).  Gradually mix in the pumpkin puree.  Combine the flour, baking soda, salt and cinnamon in a small bowl, then slow the mixer down, and add the flour mixture to the pumpkin mixture until well blended.

Spread batter evenly on the prepared jellyroll pan, and bake for 15 minutes.  Remove and allow to cool for 20 minutes.  Dust the entire top of the cake lightly with powdered sugar.  Lay a clean dishtowel over it, and flip the entire pan over (the cake will be laying on the dishtowel...yes, you'll need an extra pair of hands for this).  Peel off the waxed paper, then with the dishtowel STILL in place, roll up the entire cake, jellyroll style, starting with the narrow end.  Place in fridge to cool and set for 30 minutes.

While your cake is chilling, you can make your filling.  Combine all the filling ingredients in a large bowl, and whip together thoroughly (much easier when the cream cheese and butter are room temp).  Let stand until ready to use.

Once the cake is chilled, unroll it.  Spread the filling evenly over the entire cake, carrying to about 1/2 inch from the edges.  Roll up again, without the dishtowel.  Trim the ends off, and wrap tightly in plastic wrap, and place in fridge to chill completely.  To serve, simply unwrap, slice in 1 inch slices, and put a dollop of whipped cream on top.  Makes 1 pumpkin roll.

BTW...these freeze REALLY well, so you can make a spare (just double the recipe), and put it away for future use.  Also, you can put a couple of drops of food coloring (any color) into the filling just to give it a festive look!!  ENJOY!!


Cosmetics Aficionado said...

This sounds really yummy! Sometimes I like to bake pumpkin muffins for a nice change. I use the recipe in my old Betty Crocker cookbook.

Karen Wingo said...

It's VERY tasty!! Provides a nice change to traditional pumpkin pie, and it really is fairly easy to make.