RSS Feed

Pumpkin Roll Recipe

I love pumpkin and fell into the pumpkin crazy during fall like most of you.  About 4 years ago I started making Granny Kat’s Pumpkin Roll Recipe – Allrecipes.com.  This pumpkin roll is not only tasty but impressive.  When I take it somewhere I get asked how long it took or get told I have a lot of patients.  Little do people know it is easy and made even easier with step by step instructions.

This dessert can be made ahead which is a huge bonus.  Some comments on Allrecipes state that it can be frozen and thawed easily.  Which makes sense but I have never tried it myself.  The only thing you do need is a jelly roll pan (typically 10 1/2″ x 15 1/2″ x 1 “deep).  You can use this pans for bar cookies as well so it comes in handy more than once.

Like most things I changed the recipe slightly by decreasing the filling because it was a bit much for my taste.  I love how moist this cake is.  Mr.Picky loves this cake so much he never wants me to take it anywhere so he doesn’t have to share.  Have fun baking and don’t forget to share.

Pumpkin Roll:Pumpkin Roll

  • 3/4 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 3 eggs
  • 1 tsp lemon juice
  • 2 Tbs powdered sugar

Filling:

  • 1/2 cup or 4 oz. cream cheese, softened
  • 2 Tbs butter, softened
  • 1 tsp vanilla
  • 1/2 cup powdered or confectioners sugar

Preheat oven to 375 degrees . Prepare pan by greasing and flour a 10×15 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin purée, eggs, and lemon juice.

Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees for 15 minutes, do not over bake.

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 20 minutes.

Make the filling by blending cream cheese, butter, vanilla, and sugar.

When the cake has cooled 20 minutes, unroll it and spread icing onto it.

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.  Dusting with more confectioners sugar as desired for decoration.

Pumpkin Roll


(adsbygoogle = window.adsbygoogle || []).push({});

Advertisements

About feedingmrpicky

Nothing to do but take care of my family and cook.

One response »

  1. I wonder how that would taste on the gluten free side lol ^_^

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: