Pumpkin Roll Recipe

Pumpkin pie roll

Pumpkin pie roll

Pumpkin Roll

Pumpkin pie…pumpkin latte….Pumpkin roll, I made this pumpkin roll today for “Football Day” and it turned out amazing. The family and I come together and showcase new or special recipes and eat together. We also had knock off Hooters 3 mile island sauce breaded jumbo shrimp. I will have to share that hack recipe on here!

So, I thought I would share this Pumpkin Roll Recipe. It wasn’t too difficult, my daughter even helped. Let me say cooking and baking together brings my family together.

I was impressed with how easy this was. So, I preheated my oven to 375. I pulled out my jellyroll pan and greased the bottom and sides, and added parchment paper.  Some use wax paper. Let me give you a side note– make sure whatever you use is oven safe. I hate to say it,  but I made the wrong choice and created a lot of smoke making something else, years ago. Ahem…glossing over that mistake….LOL….

Once you add the parchment paper, add another layer of grease. My daughter did this part. She was covered in flour before we even started baking!

Pumpkin roll prep

Then, you will flour the paper well. We had to redo this step because my daughter dumped powdered sugar on the paper when I wasn’t looking.

Take a towel and generously sprinkle it with powdered sugar.

Mix, in a small bowl the flour, baking powder, baking soda, cinnamon, and cloves.

In another bowl, beat three eggs until fluffy,  add sugar and mix Until it’s sort of thick. I would compare it to the consistency of pancake batter.

Then, add the pumpkin puree. I trust Libby’s puree for any recipe.

Pumpkin pie roll

Mix in the flour mix.

Pour the batter into your prepared pan, and you want a very level cake.  So, take your time to smooth it so that there are no thick or thin spots. If it isn’t level, it won’t bake evenly and if it dries out,  will be prone to cracking.

While it was baking, I made the filling. I mixed the cream cheese, butter, and powdered sugar in my Kitchen Aid.

Once the cake is finished, pull it out of the oven and turn it onto your generously powdered sugared towel. It is done when it feels …..springy. Roll it fairly tightly into the towel. Let it cool on a wire rack. LET IT COOL completely before adding the filling and rolling it back up.

Once the filling is added, be sure to roll it evenly. You want it to look pretty. Take your time. Wrap it tightly in cling wrap and refrigerate for at least one hour before serving.

Pumpkin pie roll

I didn’t add any walnuts, when I made this as I didn’t have them on hand.

 

Here is the recipe for an amazing Pumpkin Roll!

Recipe

  • CAKE:
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • FILLING:
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

FOR CAKE:
PREHEAT
 oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
 cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

1 Comment

  1. Sounds good, I’ll have to try it.

Leave a Reply

Your email address will not be published. Required fields are marked *