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Pumpkin Roll

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Pumpkin Roll Recipe

 

You didn’t think I would let the Autumn pass me up with without a pumpkin recipe, did you? Even when the weather feels more like summer, we can still pretend when we are wearing scarves when we savor the flavors of our favorite gourd.

 

Pumpkin Roll Recipe

 

It’s important to get your pumpkin baking in now more than ever, because apparently there is a pumpkin shortage. I was at Trader Joe’s and saw the cans of pumpkin, so I picked a few up while I could. Although, you must ask yourself is there a pumpkin shortage because of the weather, or is there a pumpkin shortage because the world has gone pumpkin crazy – even making pumpkin flavored food for dogs?

This recipe was a new one for me. Sure, I’ve made a ton of cake in my day, but never a roll. The recipe called for a jelly roll pan, and I had no idea what the heck that was! Well, turns out a jelly roll pan is what I call a cookie sheet with high edges. Be sure to do a Google Image Search to make sure you have the proper pan for the job. I think the best part about the pumpkin roll is that the beauty is on the inside, so to store it all you have to do is wrap the roll in saran wrap, and you haven’t lost any of the prettiness or structure.

 

Make this next week, and pin this pic today!

 

Pumpkin Roll Recipe

 

Recipe adapted from Gimme Some Oven.

 

Pumpkin Roll

Pumpkin Roll

Ingredients

  1. PUMPKIN CAKE INGREDIENTS:
  2. • 1/4 cup powdered sugar (for transfer to towel)
    • 3/4 cup all-purpose flour
    • 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. ground cloves
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 tsp. vanilla extract
    • 1 cup granulated sugar
    • 2/3 cup pumpkin puree
  3. CREAM CHEESE FILLING INGREDIENTS:
  4. • 1 (8 oz.) brick cream cheese, room temperature
    • 1 cup powdered sugar, sifted
    • 6 Tbsp. butter, softened
    • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 375° F. Line a 17 x 11-inch jelly-roll pan with parchment paper or silpat. Grease paper/silpat with cooking spray.
  2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
  3. In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick.
  4. Add in vanilla and pumpkin, and beat until combined.
  5. Stir in flour mixture until just combined.
  6. Spread evenly into prepared pan.
  7. Bake for 12 to 13 minutes or until top of cake springs back when touched.
  8. Immediately cover the cake completely with powdered sugar. Some will dissolve into the cake, cover again with loose powdered sugar.
  9. Loosen and cover cake with kitchen towel, then flip the cake upside down so the entire cake lays flat on the towel.
  10. Carefully peel off paper or silpat (you may need to use a spatula to get everything loose).
  11. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  12. In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth.
  13. When ready to add filling, carefully unroll cake and remove the towel.
  14. Spread cream cheese mixture evenly over cake.
  15. Immediately re-roll cake.
  16. Wrap in plastic wrap and refrigerate at least one hour.
  17. Slice to serve.
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