My Nana was an amazing baker and was always up for involving me in her kitchen. She’d perch me atop a bar stool and side by side, I’d take in her talent and mimic her techniques the best that I could. Despite my young age she undoubtedly had a tremendous amount of confidence in me. She never questioned my ability to use a knife or remove baked goods from a piping hot oven. I was her sous chef and during our bake-a-thons, I was treated like an adult – not a 7 year old kid with a permed mullet and retainer.
There is no question that I inherited my whirlwind styling of baking from her. We would tear up her kitchen and dig our way out hours later. But she also instilled a fearlessness with food that I will forever be grateful for. How many second graders do you know that can whip out a perfect pumpkin roll with little to no guidance?
As far back as I can remember, Thanksgiving was pretty much synonymous with Pumpkin Rolls. We would set aside a weekend and systematically crank out about 30 Pumpkin Rolls that Nana would give away as holiday gifts to friends, family and fellow church members.
To this day, those Pumpkin Roll filled days are some of my fondest childhood memories. Nana often baked and cooked from memory, so I don’t have her exact Pumpkin Roll recipe, but I do remember her “doctoring up” the Libby’s recipe with secret ingredients, which I am pretty certain was pumpkin pie spice, so that’s pretty much what I’ve done for years with delicious results.
I hope you’ll join Katie and I in this week’s holiday recipe exchange sponsored by Chicago Metallic. We can’t wait to browse through your holiday baked goods! Be sure to head over to Good Life Eats and check out Katie’s recipe for Mini Cranberry-Walnut Tarts.
Pumpkin Roll
Yield: 10 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
For the 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 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree (Libby’s)For the Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)Directions:
1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. 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.
4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Notes:
Storage
- Store prepared Pumpkin Roll in refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.
My Baking Addiction slightly adapted from Libby's.
How To Participate
For a chance to win Bakeware Essentials Set from Chicago Metallic valued at approximately $150!
- Write and post a recipe on your blog featuring HOLIDAY BAKING.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Nov. 23, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
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This Week's Prize:
Bakeware Essentials Set from Chicago Metallic Includes:
- 1 - Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
- 2 - Chicago Metallic Non Stick 9-Inch Round Cake Pan
- 1 - Chicago Metallic Commercial II Non-Stick 24 Cup Mini Muffin Pan
- 1 - Chicago Metallic Commercial II Non-Stick 12-Cup Muffin Pan
- 1 - Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4
- 1 - Chicago Metallic 6 Piece Creme Brulee Set
- 1 - Chicago Metallic Medium Cookie Scoop Stainless Steel
Prizes provided by Chicago Metallic You can also join Chicago Metallic on Facebook and Twitter for new product info, recipes and more.
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{ 81 comments… read them below or add one }
Jamie this looks gorgeous and absolutely delicious!! Loved hearing about you baking with your Grandma.
I can’t wait to try this! My last attempt to make a pumpkin roll using a different recipe a couple weeks ago turned out awful! First of all, the cake stuck to the parchment paper, even though I sprayed it well with Pam. I managed to get most of the cake seperated from the parchment paper and was able to roll it in my tea cloth. What I didn’t consider was that I use Downy in my laundry, and the pumpkin cake ended up tasting like a Downy fabrick softener. It was so gross!
Ann-
Such a good point to bring up about the fabric softener – I bet that definitely makes for a less than delicious cake! Hope this recipe works out better for you. It’s been my go-to for years!
-Jamie
Your Nana taught you well, extremely so and she would be very proud of you and this blog. Beautiful looking pumpkin roll.
This looks so delicious. Is there anything i can substitute the pumpkin for? Hubby’s not a fan.
I love your pumpkin roll story–so heartwarming. I think those things make recipe seven more delicious and special, because they’ve got memories baked into them
This looks gorgeous and delicious!
mmm this looks so good. i need to make this soon
thanks jamie!
the pumpkin roll looks amazing! it’s so PERFECT! I assume I will be seeing this on FG, TS, and the other sites…it better be there b/c you NAILED it
Beautiful recipe & pics!
I’ve always wanted to try this and your story about how you and your Nana used to make these all the time is very inspiring. What makes me nervous is the step where you have to roll the cake up in a towel. What is the purpose for doing this? Is it just so you can unroll and reroll it later? Also, can any old kitchen towel work?
Gram’s Carrot Ring
12 carrots
1 C. brown sugar
1 C. margarine
1/4 tsp. baking soda
2 tsp Baking powder
4 eggs separated
1 1/2 C. flour
1/4 tsp salt
Boil and mash carrots. Sift together flour, BS, BP and salt. Cream
sugar and margarine – add carrots. Add egg yolks and dry ingredients.
Fold in stiffly beaten egg whites.
Grease ring mold 350 degrees for 45 minutes.
Queenie, Your Nana taught you well. She would be very proud of you. As for the hair, you were the cutest kid in school. Maybe you should post a picture and let your readers vote. Lol!
I can totally picture you as a cute little nipper in the kitchen with your Nana. This pumpkin roll is quite a beauty! I simply *adore* the way you captured its beauty in your photography!
Wow… My friend introduced me to your website. And I’m addicted to clicking for more posts to read… I hope we can be friends, jamie!
I’ve always wanted to make one of these, but I have an intense fear of kitchen failure and am just *positive* the roll would crack on me. Maybe I’ll be brave enough to try it this year!
This pumpkin roll looks absolutely fantastic. And, the pictures are just beautiful, too!
I love pumpkin roll although I have never tried to make it. I’m sure mine would never roll up so nicely. Your cake is beautiful!
What a great thing your nana did! I love pumpkin rolls and this one is stunning!
Chip N’ Nut Bars
1 cup butter
1 3/4cup light brown sugar
2 eggs
2 tsp baking powder
1/2tsp salt
1 tsp vanilla
2 cups flour
1 Tbsp instant coffee powder
1 cup walnuts, chopped and divided
1 pkg (16 oz) semi sweet chocolate chips
Place all ingredients except nuts and chocolate pieces in large mixer bowl. Mix on lowest speed of mixer until well blended, scraping side and bottom of bowl constantly. Stir in 1/2 nuts and chocolate chips. Coat a 10x15x1 jelly roll pan with butter. Spread mixture evenly in pan. Sprinkle remaining nuts and chocolate chips.
Bake at 350° for 20-25 minutes. Cool, then cut into bars approximately 1 1/4″ x 2 1/2″
My grandmother has always been my inspiration in the kitchen as well. She always made everything seem so easy.
That pumpkin roll is the picture of perfection. I made one last week and yours puts mine to shame! I haven’t posted it on my blog yet, but I will shortly. Beautiful pics.
This sounds absolutely fantastic!
This pumpkin roll looks absolutely delicious! What a nice Thanksgiving tradition, and I just love the story behind it. Makes it all the more special.
That really is a beautiful roll. Practice makes perfect because yours is lovely and round. Mine always turn out sort of oval, shucks! Love your contest, although I prefer the traditional Non-non-stick pans and I do use Chicago Metallic jelly roll 1/2 sheets and round cake pans in varying sizes. Love them. Great contest though. Thank you and CM.
I have such fond memories of making gnocchi with my nonna. I wish I could go back for just few minutes, and get one of her hugs.
This roll is beautiful and must be delicious! I might make it this year. I will be visiting relatives and I bet they will let me use their kitchen.
So gorgeous, Jamie! I think I’m going to try my hand at this.
Creamy Orange Fluff is the requested at our house. It’s orange jello with crushed pineapple, orange segments and orange concentrate. The top is cream cheese and vanilla pudding. Yummy!
This looks delicious! And you make it sound so easy!!
Beautiful pumpkin roll! Can you believe I’ve never made one before? I’ll have to try yours; it looks perfect.
Baked oatmeal
2 cups oatmeal
1/2 cup sugar
2 eggs
2 cups water or milk
Baking spices of your choice
Pour in cake pan, bake at 350F for ~40 minutes
THE best thing about pumpkin rolls is that I feel absolutely no guilt about eating it for breakfast!
My moms friends used to make pumpkin rolls for us each Christmas and we just loved them. I need to make one myself ;D
As a new baker, this is my first time attempting to make something like this and I am proud to say it didnt crack and looks absolutely delicious. I can’t wait for it to finish cooling off so I can try it! Thanks for the great recipe!
Wow it’s like you were reading my mind! I was just thinking about these yesterday. My mom informed me I am responsible for dessert this Thanksgiving. This is going to be perfect because I could make ahead of time.
I just made Walnut Banana Bread today and I am in love with this recipe from Georgia @ http://www.thecomfortofcooking.com. It’s super simple!
¾ cup sugar
½ cup butter (one 4 oz. stick)
2 eggs
3 medium ripe bananas, smashed
1 tbsp. pure or imitation vanilla extract
1 ½ cups all-purpose white flour
1 cup chopped walnuts, optional
½ teaspoon baking soda
½ tsp. salt
1 tsp. ground cinnamon
Heat oven to 350 degrees. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, add banana and vanilla. Beat until well mixed. Stir in remaining ingredients.
Spoon batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let stand 10 minutes, then remove from pan. Cool completely and slice with a serrated bread knife.
Enjoy!
This looks beautiful and delicious! I have always been afraid to try a rolled cake (the cracking! it scares me!), but now I might just have to!
This sounds absolutely amazing. I want to make this for Thanksgiving!
I LOVE pumpkin roll and I haven’t had one in so many years. I see one happening in my very near future though!
Is this breakfast or dessert… or either?
Beautiful work!
Just wondering- what exactly is a jelly roll pan and where can I buy one?
Thanks!
This is so tempting and in keeping with the season. I have always wanted to try my hand at making a “roll” but I have been hesitant. I think I’m going to bite the bullet and give this a try…thanks!
My husband has been asking for a pumpkin roll every Thanksgiving we’ve been together (7 yrs). I’m to afraid to make one. I think what scares me the most is the rolling of the cake. I can just see it cracking and breaking all over me. MAYBE I can try it this year. He would be pleasantly surprised for sure. It looks wonderful!
As so many have already mentioned, the rolling and cracking issues make pumpkin rolls quite the challenge. Do you have any techniques you can share with us? I made one once a few years back and it was soggy, it cracked, and it was oval shaped. You said to let it cool on a wire rack. How cool does the cake need to be? And how tightly do we roll it (in the towel)?
Pumpkin roll is my hubby’s favorite food in the whole world… I will have to give this one a try!
For sure, I am going to make this.
I love pumpkin rolls! Cannot wait to make one next week.
Jamie – Thanks so much for the recipe. I used your pumpkin roll recipe from a blog post in 2008 last year for Thanksgiving. It was a huge hit and has been requested again this year!! I was wondering if there was a reason that you took out the nutmeg and cinnamon from this recipe. It looks almost the same except for that and adding backing soda. Thanks again for successful recipe!
Chris-
Over the years, I have tweaked the recipe. Both of the recipes are great, this one has a little more spice, which is more like my Nana’s. Thank so much for stopping by! Happy Holidays!
-Jamie
I can’t wait for Thanksgiving, one of my all-time favorite holidays just for the food!
I made a pumpkin type cake roll for the first time this year, and hubby went crazy for it. It’s become a family favorite!
Pumpkin pecan cinnamon buns
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or 1/2 cup mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups unbleached all-purpose flour + more for rolling out dough
1 teaspoon pumpkin pie spice
2/3 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/2 cup raisins (optional)
1/2 cup pecans (whole or chopped)
* 2 tablespoons melted butter
**1/3 cup butter and 1/3 cup brown sugar
Add milk and 2 tablespoons butter to a small bowl, microwave until just until warm and butter is almost melted. Mix in white sugar and sprinkle yeast on top and set aside.
In separate bowl, combine flour, salt and pumpkin pie spice.
Mix pumpkin into yeast mixture then add egg, mix well. Cover with a damp towel and allow to rise in a warm place until doubled in size.
Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter*. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. Cut roll into 12 1- inch slices.
Place small pieces of cold butter** to cover bottom of 9 inch square baking pan, sprinkle with brown sugar and raisins and nuts (if using).
Place rolls on top. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown.
I don’t have a blog so I am posting my recipe here. This is a Double Layer Pumpkin Cheesecake from Philly Cream Cheese that is always a hit for Thanksgiving:
Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1 Graham Cracker Crumb crust
HEAT oven to 325ºF.
Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
Pour the plain batter into the graham cracker crust then top with the pumpkin batter.
Bake 40 min. or until center is almost set.Cool completely. Refrigerate 3 hours.
I’ve never made a jelly roll or such before. But your recipe sounds so wonderful, I’m going to give it a try after Thanksgiving. Thanks for such a great recipe!
I’ve been making a version of Libby’s Pumpkin Roll almost every Thanksgiving since I was 17. However, mine never look a gorgeous yours! Not even one crack…just beautiful!
I linked up my new Thanksgiving pie recipe…which is three pies in one – cheesecake, pumpkin and pecan. I think I’ve already gained 5 lbs, just from all the taste testing!
I have some extra pumpkin puree and now I know what I can do with it! Your roll looks gorgeous! I’ve only made a jelly roll once before and it didn’t look anywhere as nice as your’s
My jelly roll pan is an 11×17, do you think the recipe would work just as well?
WOW! This reminds me of a jellyroll but 100% better! Love this recipe!
Thanks to Chicago Metallic for the set and the contest.
Chess pie has always been a favorite of mine, the first time I made it when I first got married my new husband had the first of many reservations for my childhood food loves. He was a convert at the first bite.
Lemon Chess Pie
5 whole Eggs, Large (or 6 Medium)
1-¾ cup Sugar Plus 1 Teaspoon For Garnish
1 Tablespoon Lemon Zest, Finely Grated
3 Tablespoons Lemon Juice
2 Tablespoons Cornmeal, Regular Grind
¼ teaspoons Salt
½ cups Butter (4oz), Melted
1 whole 9 Inch Pie Crust, Unbaked
Preheat oven to 450ºF, position the oven rack in the upper center of the oven.
Place pie crust on a cookie sheet, . bake for approximately 8-10 minutes, until the surface appears slightly puffed and dry (like a shortbread cookie!). Remove from the oven and reduce oven temperature to 325º.
Bake the pie:
Gently whisk the filling to recombine the ingredients. Pour filling into the hot pie crust, return to the 325ºF oven and bake for 35-40 minutes. The center should only jiggle slightly and the top should appear light brown when done (it will firm up as it cools).
Immediately sprinkle with the remaining 1 teaspoon sugar. Cool on a wire rack for about 4 hours. Refrigerate leftover pie.
Oh my goodness! Those prizes are the best essentials!
Love pumpkin rolls! The only part I don’t like is that it needs refrigerated. I made it once as part of a gift and realized later they needed to stay cold due to the filling. But the ingredients are so easy and most on hand!
This couldn’t have been easier. I am running the Turkey Trot so I need all theime I can get Thanksgiving morning. This fit the bill as it can be frozen or in theridge for a few days! You post with helpful hints came in handy. Only one problem… (go-ahead, I’m including this for laughs) I didn’t relaize the towel I chose was longer than the cake, and I foolishly put the cake in the center. I had to cut the towel so I could roll it up. DUH! I also wrapped the thing close to death juuuust in case, and its in teh freezer now. Ah…beginner bakers!
Here is my holiday recipe, another quickie from the Silver Palate Cookbook:
Ellen’s Apple Tart
Poach 4 med to large apples (peeled,cored and halved) in simple syrup, removiong when slightly firm. Remove and strain, let them cool.
Pour 3/4 cups sugar and 3 Tbs water into 10 in oven safe pan, set over medium heat and cook until syrup turns golden. Remove from heat and let harden.
Place one apple half, round side down in center of carmelized sugar. Surround it with rest of apples. Slice last half into 6 slices and rest in between the apple halves.
Melt 2 Tbs butter. Whisk in 1 tbs lemon juice, 1 tsp nutmeg and 2 Tbs. Calvados. Drizzle over tart.
Preheat oven to 425. Roll out puff pastry to 1/4 inch thickness, count 12 in round. Place over apples.
Bake until pastry is deep golden and syrup is bubbling (30 – 35 min)
Remove from oven, let sit 15 minutes. Invert onto serving platter.
Love the SIlver Palate Cookbook!!! Thanks again for this easy recipe!
Sorry for the typos…on my iPhone in the car! And no, I am not driving.
I love pumpkin roll. Although I could never get it perfectly. I’ll try out your recipe in preparation for Thanksgiving.
Oh I love holiday baking! Can’t wait to check out all these great recipes. It’s been so fun to participate in the recipe swap!
this is beautiful! i made pumpkin rolls the other day to freeze for thanksgiving, but they don’t look as gorgeous as yours – they look like oval lumps of cake and filling! how do you get a pumpkin roll to look so perfect?! are there tricks to these?
I made this pumpkin roll last week for work and the dessert received rave reviews and was very delicious. Great recipe, thanks!
You are amazing!
Okay, fingers crossed. It is cooling in the towel right now and so far so good! I’m so nervous!
Made this for Thanksgiving. Surprisingly easy and absolutely delicious! I got compliments on it’s clean flavor. I personally love cream cheese frosting, on anything so this is definitely a keeper. I was thinking about trying a chocolate cake base with peppermint cream cheese frosting for christmas
Wow…these look awesome. My wife makes pumpkin rolls, with a similar recipe. They are yummy (at an entire one myself). I’m definitely sending her the link to your recipe. Thanks!
-Art, Chief Taste Tester: skizzlebakes.com
Love this post! I too cooked with my Granny. She was famous for her homemade bread. She was a master at handling the dough. Before she got her mixmaster she would had the flour at the end with her hands, not a bit would stick to them. I thought I had watched her closely enough, but when I tried to add in my flour with my hands, I could not get away from the sticky mess! I literally had dough gloves! It just made me that much more appreciative of her skill. When I asked her what she did differently, she replied, ” you have to have a light touch.” I made sure the next time she made bread, I really paid attention to her light touch! Thank you for sharing your story, it brought back very fond memories for me!
I have been making pumpkin rolls for years, but I add chopped walnuts to the top of the batter before you bake it. The nuts then end up on the outside of the roll, delicious. I double the recipe and make two at a time, and I have non-stick jelly roll pans that I only use for this recipe, my kids have been warned never to use them if they want another pumpkin roll!!
I would love to make this for Thanksgiving this year, but we will be driving 4 hours to my family’s house.. Any idea on how to safely transport this? Or should I just save this for a Thanksgiving at home…
Jessica-
Pumpkin Roll freezes beautifully. Wrap in plastic wrap, then foil and freeze. You could transport it in a small cooler with ice – I’ve done this numerous time because it’s a Thanksgiving must have! Thanks for stopping by!
-Jamie
I just attempted to do this, and there are a couple things worth noting. I wanted to double the recipe for a big party, but I don’t have a jelly roll pan, so I poured the double batch into a regular cookie dish. After baking, I realized it would be quite thick, which ended up making rolling it difficult. Also, the filling should be chilled before spreading onto the cake, especially since the cake was still hot in the middle, though cool on the outside. It was way to runny and just spilled out the sides when I tried to roll it up. I tried several times, which caused the cake to start cracking. By the time I got it all rolled up, it was cracked, most of the filling spilled out on the saran wrap. But I managed to get it wrapped up and put in the freezer (will be eating next weekend). So we’ll see how it turns out! Seems delicious, though, so I’m sure we’ll eat it even if it looks terrible!
Amanda-
Yes, the cake will definitely be less pliable if the recipe was doubled. You always want to make sure that the cake is completely cooled before attempting to spread the filling. I hope it still tastes delicious.
-Jamie
I made this pumpkin roll yesterday and it came out picture perfect! I ran out of parchment paper so I used aluminum foil instead and it worked just fine. I posted a step-by-step photo album on my FB page: https://www.facebook.com/media/set/?set=a.10151302172133594.524464.655138593&type=1&l=c966ce62b5. Thank you so much for posting!
Jamie, thank you so much for the recipe and idea! I made it last night and it came out perfectly – so nice texture of the cake, I really enjoyed it – delicious!
Teevi-
I am so happy to hear that you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
Made this today. We love it!!! My only question is that i cooled it for 1 1/2 hours before filling. Maybe was still tiny bit warm. And wrapped in plastic to refrigerate. When i removed the plastic wrap some hours later, the cake was almost wet. Could that be because wasn’t 100% cooled before refrigerating? Or some other reason? Any thoughts are greatly appreciated since i will definitely be making this again.
Neera-
I am so glad you enjoyed the recipe. The cake will definitely have a wet texture if placed in the plastic wrap too early. It’s best to wait at least two hours or until it feels 100% cool. Thanks for visiting and providing your feedback- have a great day!
-Jamie
Does anyone have a Chocolate Roll Recipe. I used a cake mix and it didn’t turn out, cracked and was soggy. Would like to try a chocolate one. Thanks and love this site.
Loved your story about baking with your grandmother – I have some similar memories!
Your pumpkin roll recipe sounds great – I tried one for the first time this year, taken from a recipe I found at our local supermarket, and i thought you might be interested in the enhanced filling ingredients, which I found very tasty!
In addition to the regular cream cheese filling, this recipe added chopped dried cranberries and chopped nuts. I thought the tartness of the dried cranberries made a nice contrast with the sweetness of the pumpkin roll! And nuts improve almost everything in my opinion!
I have never baked a jelly roll before, but I thought I’d try this one in time for the holidays. And it did not disappoint! I am shocked at how well it turned out because I had nooo idea what I was doing (I had to look up what a jelly roll pan was). So excited to take this to parties and share your recipe with my friends!
Shawnee-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie