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Pumpkin Roll…

by Jamie on October 10, 2008

This has to be my favorite dessert ever! I have memories from early childhood making these with my grandmother. When I was no older that eight years old, I remember rolling these babies up in tea towels and slathering on that delicious cream cheese filling. My grandmother and I would make a bunch of these in the early fall and freeze them…which is why I think love them right out of the freezer…that or I am too impatient to let them thaw. Whenever I make one of these, people seem so impressed by the presentation, they have the notion that these take forever to make and are the product of a long and tedious process. Contrary to those thoughts, pumpkin rolls are easy to make once you get the hang of it! Aside from the ingredients listed below, make sure you have the following items on hand…tea towels, parchment paper, an off-set spatula, saran wrap, aluminum foil and a bit of patience. I had originally planned on doing a step by step tutorial of the process; however, life became very hectic and I had to scrap the idea. If you have any questions, shoot me an email or leave a comment and I will be more than happy to help you, I can even send ya a pic if need be.

PUMPKIN ROLL

Recipe
3/4 cup flour
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking powder
2/3 cup canned pumpkin (not pie mix)
3 eggs
1 cup sugar
1 tsp pure vanilla extract
1 cup nuts (optional)

Directions
Mix first 6 ingredients together and set aside. Beat eggs, add sugar, vanilla then pumpkin. add dry ingredients. Spray a 15x10x1 inch baking pan cookie with Pam and line with parchment paper, also spray parchment paper. Add mixture to pan, spread evenly and bake at 375 degrees for 13-15 minutes or until golden and cake springs back when lightly touched with fingertips. Sprinkle tea towel generously with powdered sugar and invert cake onto towel. Gently remove parchment paper and roll cake and tea towel together. Place seam side down, cool completely.

CREAM CHEESE FILLING
1 cup powdered sugar; sifted
8 ounces cream cheese
5 tbsp. softened butter
1 tsp. pure vanilla extract

Directions
Beat together the cream cheese and butter until thoroughly combined, add in vanilla and powdered sugar. Unroll cake and evenly spread the cream cheese frosting onto the cooled cake. Re-roll the cake, wrap in plastic wrap and then in foil. Refrigerate overnight or freeze.


{ 21 comments… read them below or add one }

Leslie October 11, 2008 at 5:53 am

Ok ok ok..are you teasing us? Where is the photo and recipe?

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alexandra's kitchen October 11, 2008 at 7:46 am

yes, i’m with leslie on this one. I can’t wait to see the step by step tutorial, because i love pumpkin rolls and would love to know how to make them. i think i’m scared of making those cakes (genoise? is that right?) or whatever the kind is that you have to roll.

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Arika October 11, 2008 at 9:07 am

I agree with the others. TEASE!

Arika
My Yummy Life

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Em October 11, 2008 at 12:55 pm

Oh man, now that’s just MEAN. I’m dyin to make something with my pumpkin puree and cream cheese and this is perfect… except… you gave us no recipe and no pics. Oooooh, so cruel ;-)

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Cathy October 13, 2008 at 12:19 pm

Another reader here eagerly awaiting your pictures and instructions! I’ve seen a pumpkin roll recipe on the Libby’s can, but the whole rolling concept scares me — I can’t wait to read more from you!

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Prudy October 14, 2008 at 6:17 am

Ok, I’ll be back….

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Maria October 14, 2008 at 8:52 am

Where is the pumpkin roll? I love them!!

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Ingrid October 14, 2008 at 12:14 pm

Hey, not cool….I’m dying over here. I want pumpkin roll! Pleeeeeease! LOL!

I’ll be back for the “real” post!

~ingrid

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Karen October 15, 2008 at 12:36 pm

I’ll check back!

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Em October 15, 2008 at 6:13 pm

Ya left me no choice, darlin, I had to resort to making my own. You can check it out here http://www.therepressedpastrychef.com/home/2008/10/16/pumpkin-roll.html but I know it won’t compare to what you’ll have…. IF… you ever update this post! LOL

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Em October 18, 2008 at 3:12 pm

Well glory hallelujah! THANK YOU for finally posting the recipe!!!

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~Mrs. Guru~ October 18, 2008 at 4:17 pm

yum!! Sounds delicious!

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Foodycat October 18, 2008 at 4:51 pm

That sounds amazing! I’ve never had a dessert like that but it sounds so good.

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Isa October 18, 2008 at 6:29 pm

I can’t wait to see those pictures! Cause… they are coming, right? The recipe sounds amazing btw!

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Miss Marie October 19, 2008 at 8:29 pm

This looks like the most delicious thing ever!

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Natalie October 19, 2008 at 8:48 pm

Loving all the pumpkin posts that are popping up!

Love your blog- just wanted to let you know that I linked you!

http://ovenlove.blogspot.com/2008/10/my-favorites-food-blogs-and-websites.html

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Ingrid October 20, 2008 at 8:51 am

Yay, finally! I can’t wait to try your recipe. I love pumpkin roll, talk about yummy! Yours rolled beautifully! I’ve made a “jelly roll” before but it cracked a bit. Any tip to rolling mine as well as yours? Thanks!

I’m adding you to my blogroll if that’s okay?!
~ingrid

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Joy the Baker October 20, 2008 at 9:49 am

This cake looks absolutely perfect! A dream!

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Helen October 20, 2008 at 9:53 am

oh my god delicious. so bookmarking this!

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Alexa October 20, 2008 at 10:10 am

This looks so pretty and tasty… a great Fall dessert!

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Deborah October 20, 2008 at 10:17 am

this is my favorite fall dessert!

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