Wednesday, October 12, 2011

The Pumpkin Roll

The Pumpkin Roll.
Really, does it need anymore of an intro?
I think not.

A great treat to bring to an outing, to serve for dessert, 
or to devour out of the fridge as a midnight snack 
{the midnight snack thing – yup, this is how I roll! Get it? Roll?!?!}

For this tasty little treat, you’ll need:

1 cup sugar
3 eggs
¾ cup of canned pumpkin
1 tsp. lemon juice
tsp. baking powder
¾ cup flour
½ tsp. salt
½ tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
powdered sugar (1 cup, estimated)

For the filling:
8 oz. softened cream cheese
4 tblsp. softened butter
1 cup powdered sugar
1 tsp. vanilla extract

Pre-heat oven to 375. 
 Grease a 10.5 x 15” cookie sheet with sides; a jellyroll pan also works well.

Mix together pumpkin, sugar, eggs and lemon juice until smooth.

Separately mix together cinnamon, ginger, nutmeg, baking powder, flour and salt.
Blend both mixtures together until well moistened, again mixing until smooth.
Pour the batter into the pan making sure to spread evenly.

Bake for 13 minutes, or until a tooth pick inserted in center comes out clean.
While waiting, spread out a towel on the counter, and cover with a good amount of powdered sugar.

The sugar keeps the cake from sticking to the towel so the more you use the better!

Once the cake is done immediately flip it over onto the towel and remove pan.
Roll both the cake and towel together and let cool for at least 45 minutes on the counter.

Combine all the ingredients for the filling and mix well.

VERY IMPORTANT – don’t forget to taste test the filling. You’re the cook, its ok, stick your finger right in it. Just don’t double dip. That would be gross ;)

Once the cake is cool slowly unroll it.

Spread the filling evenly over the cake covering all the way to the edges.

Re-roll the cake, this time without the towel.

Wrap in tin foil and refrigerate about 75 minutes {or more} before slicing.
Tick tock, tick tock….75 minutes later – VOILA!

As much as you may not want to, PLEASE make sure you share; 
it’s the polite thing to do!

Feel free to freeze this for later use too – I like to slice it and wrap each slice in wax paper before placing in a freezer bag. When you’re ready to eat it just let a slice thaw in the fridge and dive on in!

Hope you enjoy it :)


Ashley said...

Looks delicious, can't wait to try it!

Jenae @ Wildflower said...!!!! I am going to have to try this one out..and the page is bookmarked! :)

Tabitha said...

Yum! A pumpkin roll is on my must-bake list and I can't wait to make it after seeing how wonderful yours turned out. Hope you are enjoying it!

Kassi @ Truly Lovely said...

I love pumpkin rolls! YUM YUM! :) And I agree... trying the filling is a must. ;)

Amy said...

Yum, must add cream cheese to my shopping list. (I'm pretty sure I have everything else.) I tried a pumpkin roll last year after failing at cake rolls several times. Fortunately it worked and it's one of my new favorite holiday indulgences. Halloween is a holiday, right?? :)

Tina said...

Mmm! would love to try this recipe! One of my favorite Scentsy smells is Pumpkin Roll!
Tina @

Anonymous said...

Ohhh that looks good. I have never made one but you make it look so easy, I may have to try it. :)

Magpies & Fireflies said...

Looks delish!! Adding it to my "To Bake" list! I'm going to gain 25 pounds if I keep seeing all these yummo recipes! ;)

Beth @ the city said...

I've never attempted a roll of any sort before but this one sounds like a must! Thanks for sharing :)

Chelsea Elizabeth. said...

I want this. Now. Haha. I am literally about to go walk to the grocery store to see if they have this in the bakery!

<3Chelsea Elizabeth

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