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Pumpkin Roll




I hope everyone had a great Thanksgiving day yesterday with their family and friends.  I spent Thanksgiving with my girls at my sister, Ann's house.  I want to thank Ann and her husband, Adrian for a great day.  I am extremely thankful for my children, friends and a job that took me a long time to get.  I am grateful for military personnel who put their lives on the line every day so that we may live with the freedoms we are so lucky to have.

When I think of the Fall or Thanksgiving, I automatically think of pumpkin.  I'm not sure why I don't think of pumpkin any other time of the year.  Maybe it's the spices that give that warm feeling and comforts of home. I made this for yesterday's dinner and it was delicious.  Even though it is perfect for Thanksgiving, please feel free to make it any time of the year!


CAKE

  1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

 FILLING

 8 oz. cream cheese, room
  temperature
1 cup powdered sugar
6 Tbs. butter, softened
1 tsp. vanilla extract

 powdered sugar &
cinnamon - sprinkle on top


Preheat oven to 375 degrees.  Grease a 15x10-inch jelly roll pan (or cookie sheet with sides).  Line with parchment paper. 













Grease and flour paper.

 Sprinkle a thin, cotton dish towel with powdered sugar.



Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.








Beat eggs and granulated sugar in mixer until thick.










.


Beat in pumpkin.  Stir in flour mixture.


Spread batter evenly in the prepared pan.
Bake for 13-15 minutes or until the top springs back when touched.  If using a dark pan, check after 11 minutes.

Immediately loosen and flip onto prepared towel.
Slowly peel off the paper. 

Starting with the narrow end, carefully roll the cake and towel together.

Cool completely on a wire rack.



CREAM CHEESE FILLING

In the meantime, beat powdered sugar, butter and vanilla bean until smooth. If it needs a little bit more vanilla flavor, add a little bit of vanilla extract.


Slowly unroll cooled cake.



Spread frosting evenly over cake, all the way to the edges. 

Cut off jagged edges on both ends with a serrated knife.






 Wrap tightly in plastic wrap for one hour or until ready 
to serve.












Sprinkle a small amount of cinnamon over roll.  Then sprinkle powdered sugar. The way that I do this is the old-fashioned way.  I use a very inexpensive small collandar with tiny holes.  Perfect!!!




I love that it is just enough of a good thing without being too much.  Try serving with a little bit of whipped cream on the side.  Enjoy, and not just for Thanksgiving!
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Comments

  1. MaureenDecember 16, 2021 at 11:31 PM

    Can't wait to make this!

    ReplyDelete
  2. Tammy ZabekDecember 17, 2021 at 12:28 AM

    Can you substitute cane sugar for granulated coconut sugar...

    And can you substitute oatmeal flour for the wheat 🤔

    ReplyDelete
    Replies
    1. Tammy ZabekDecember 17, 2021 at 12:31 AM

      This is Maureen's friend Tammy Zabek 😊

      Delete
    2. PeggyDecember 20, 2021 at 10:30 AM

      Hi Tammy, cane is where granulated sugar originates from. I don't know for sure, but I'm guessing you can use other versions of sugar. Also, I've never used oatmeal flour before, but would try substituting other types of flours for all-purpose. Good luck. Let me know how it goes! Peggy

      Delete

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