Holy pumpkin roll! My husband is a huge fan of pumpkin rolls so today I whipped out my baking skills to make my very first pumpkin roll. Not to bad for my first time and I must say, it was delicious. During the holidays it is very easy to run out and buy a gift, but this year try baking some goodies for those neighbors and co workers on your list. Trust me, I am rarely in the kitchen, but when I make my entrance it is usually to bake something sweet. All of the holiday parties and work pitch in’s call for baking something sweet. Over the holidays, I plan to share a few more recipes. Of course they will be sweet treats. 🙂 Stay tuned for more of those in the coming weeks.
A past co worker and friend of mine who is an awesome baker recommended this pumpkin roll recipe from another blog, Skip To My Lou, here. I have also listed the recipe below.
*℅ Skip to my Lou
Before you start, lightly spray a 10X15 jelly roll pan with cooking spray. Line the jelly roll pan with parchment paper. The cooking spray helps adhere the paper to the pan. Give the top of the paper a coat of cooking spray.
Pumpkin Roll Recipe
- 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 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup of granulated sugar
- 2/3 cup canned pumpkin (not pie filling)
- 1 package (8oz.) cream cheese, at room temperature
- 1 cup powered sugar, sifted
- 1/4 butter, softened
- 1teaspoon vanilla extract
- powered sugar for decoration
Preheat oven to 375 F
Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixing bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly in prepared jelly roll pan.
Sprinkle a thin, cotton kitchen towel with powdered sugar. A towel with little texture works best. Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling up the cake.
Bake for 12 to 15 minutes or until the top of the cake springs back when touched. Don’t over bake. Immediately loosen and flip the cake onto prepared towel. Carefully peel off paper.
Roll the cake up in the towel.
Refridgerate cake until cool, about an hour. While the cake is cooling prepare the filling.
To make filling beat the cream cheese, 1 cup powdered sugar, butter and vanilla until smooth.
Gentle unroll the 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.
Enjoy your pumpkin roll!
*Again this recipe is from SkiptomyLou.org, the pictures are my own.
I hope you all enjoying your weekend filled with family time and great food. Any funny stories about how any of your recipes turned out this Thanksgiving?
It’s Black Friday! Also, look at tomorrows blog post for SHOP SMALL SATURDAY. Support your community by shopping small tomorrow!