Pumpkin Roll

 

My son informed me yesterday that he would rather, if given the choice, eat pumpkin roll than pumpkin pie.

WHAA?

This kid LOVES pumpkin pie.

I, however, LOVE pumpkin roll.

I finally converted him.

(mind you I would never ever scoff at pumpkin pie…. um, it has sugar in it and pumkin and you cover it in whipped cream, what’s not to love!)

So we made one. And it w as completely gone in less than two hours.

There are only three of us that live here.

That’s a lot of roll for our little family.

I love to tell the story about how I came to find out about pumpkin rolls and how I loved the taste of them SOOO much that I just had to learn how to make them and how LONG it took me to master the art. (It’s definately an art. ) A sweet lady name Jeanie taught me how to make them. I have described her as looking like the thick glass wearing girl from peanuts. Small and cute. A tiny little voice.  And kind of awkward. And now, all these years later, I still picture her every time I make one.  I love how food can do that to you.

I posted this recipe about four years ago. And now, I want it in my catalog on this website, so I brought it over.

Try it.  It might not turn out the first time. eat it anyway. It still tastes pretty stinking awesome.

Cake Ingredients:

 

2/3 cup Canned Pumpkin

1 cup Sugar

3 Eggs

3/4 cup Flour

1 tsp baking powder

1 tsp Lemon Juice

2 tsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Nutmeg

1/3 tsp Salt

 

Filling Ingredients

8 ounce package Cream Cheese

1 Cup Powdered Sugar

4 tbsp Butter

2/3 tsp Vanilla Extract

 

1. Beat eggs on high for 5 minutes (this is the key to making this…..if you don’t do it it will not be fluffy and wonderful!!!)

2. Stir in at medium speed pumpkin and lemon juice.

3. Mix together dry ingredients: Flour, baking powder, and spices. Fold into pumpkin mixture.

4. Pre-heat oven to 375 degrees

5. Spread cake mix into a 15×10 jelly roll pan.  (this looks like a cookie pan with little edges around it) ****

6. Bake for 15 minutes

7. Remove from oven and loosen edges with spatula.

8. Sprinkle powdered sugar on cheesecloth and turn cake onto the cheesecloth. (I normally just turn it over and let it set for a minute so it can loosen itself)

9. Roll warm cake up in cheesecloth and let cool to room temp.

Filling Preparation

1. Mix all ingredients until smooth

2. Unroll cake and remove cheesecloth.

3. Spread filling onto cake.

4. Re-Roll the cake

5. Chill for several hours or overnight

Hope you all enjoy.

 

 *** Just as a sidenote, I used the parchment paper method this time. I lined my pan with parchment paper, and then poured pumpkin roll on top. Then it was sooooo much easier to just turn the pan upside down and pull the parchment paper off. Worked like a charm!