11/24/14

Pumpkin Roll

I know this is pumpkin season, but I have to admit I'm not a huge fan of the traditional pumpkin pie. I do, however, love a good pumpkin roll. If you're planning to make a pumpkin roll for the holidays, THIS is it. This recipe was inspired from Trisha Yearwood's pumpkin roll, but it has been adapted a bit. The recipe was already great, but my sister thought of adding freshly ground nutmeg and walnuts, and now it is super. But don't take my word for it, I'll let the pumpkin roll speak for itself.








Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup walnuts, finely chopped
1 1/4 cups powdered sugar, plus additional for sprinkling
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare a 17 1/2 x 12 1/2 jellyroll pan with cooking spray, then line with parchment paper. Spray the top of the parchment paper with cooking spray.
With an electric mixer, beat the eggs, sugar, pumpkin, and lemon juice until smooth. In a separate bowl, sift together the flour, ginger, nutmeg, cinnamon, salt, and baking powder. Add the flour mixture to the egg mixture and mix until combined. Spread the batter evenly in the prepared pan. Sprinkle the batter with the chopped walnuts. Bake in preheated oven for 14 minutes. Let cake cool in pan for 5 minutes, then invert cake onto a wire rack. Spread a large tea towel out flat and sprinkle with powdered sugar. Carefully transfer the cake to the towel, folding in the sides of the towel over cake. Beginning on one of the short sides of the cake, roll the cake up in the towel and cool in the refrigerator for about 45 minutes.

Using an electric mixer, beat powdered sugar together with cream cheese, butter, and vanilla until smooth. Carefully unroll the cake and spread the cream cheese mixture evenly over the cake. Gently re-roll the cake and refrigerate. Dust with powdered sugar just before slicing and serving.





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5 comments:

  1. Pumpkin roll is one of my family's all time favorite desserts!

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    1. Hi Kitty, This one didn't last long at my house, so next time I think I'll bake two of them! Hope you had a happy Thanksgiving with your family.

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  2. Hi Anita!
    I have always wanted to make a pumpkin roll but feel so intimidated with the rolling part. Do you have any extra tips for success?

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    1. Diane, It's much easier than you would think! Just use a smooth dish towel and sprinkle it real well with powdered sugar, then start rolling, roll it up pretty tight and refrigerate, then when you unroll it to spread the cream cheese it will roll right back up. Give it a try, I know you can do it if I can!

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  3. Visiting from the ARWB link up! We LOVE pumpkin rolls around here! AND--- I use that very same green fiesta ware dish to put mine on! My little 4 year old boy loves them, so I make them all season!

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