Thursday, September 27, 2012

Fall Recipe - Pumpkin Roll

1 comment
I never was a big pumpkin lover until I got pregnant to my son and was introduced to pumpkin rolls. I became an instant lover of it and this year I will try my hand at one. In the meantime I thought that I would share the recipe I will be using so maybe you can try it too.

Pumpkin Roll Recipe
1 cup sugar
1 tsp. soda
3/4 cup flour
2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
3 eggs
1/2 tsp. cinnamon

8 oz. cream cheese (250g)
1 tsp. vanilla
1 cup powdered sugar
2 tbsp. soft butter
Mix well.
1. Mix everything  for the roll.
2. Grease & wax cookie sheet.
3. Pour into pan
4. Bake 15 min. at 375 degrees.
5. Mix everything for the filling leave a little powdered sugar for next step.
6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 10 minutes.
7.Unroll & spread in filling.
8. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

1 comment :

  1. I highly recommend using more than just cinnamon and lining a 10x15 jelly roll pan with wax paper. The cake should also cool completely before spreading the filling. Adding pumpkin pie spice or at least ground cloves will work.

    People who have never made a pumpkin roll will need clear and specific directions.


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