Wednesday, December 10, 2008

Pumpkin Rolls

I don't have many absolutely Grrrrrreat recipes, but as I was engaged today in making my annual pumpkin rolls, I thought - "now this is one of my few awesome recipes", and so decided I'd share it with you all just in case you're dying for something that will become a tradition in your family. Seriously, there's not one single holiday occasion that this dessert isn't included in. And it's way easier than it might look - really. You know me, I'm just not that gifted in the kitchen.

Here goes:

Pumpkin Roll

Batter:
3 eggs
1 cup sugar
1 tsp lemon juice
2/3 cup pumpkin
1 cup flour
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
1 tsp ginger
½ tsp salt

Beat eggs for 5 minutes. Add sugar, lemon juice and pumpkin. Mix. Add dry ingredients and mix until wet. Line a 11”x16” jelly roll or cookie sheet with waxed paper sprayed with non-stick (this year I used thick tin foil but the non-stick is equally important - the tin foil is my favorite option so far). Pour batter onto paper and smooth until even right up to the edges. Bake at 375˚ for appx. 15 minutes or until toothpick comes out clean. Let cool.

Can you see how the cake is lifting from the tin foil? That is a very good sign - meaning it will separate from foil well as it rolls up.


Filling:

1 8oz pkg cream cheese

1 cup powdered sugar

4 Tbs. butter

1 tsp vanilla



For filling, cream all together in mixer.


Spread evenly over the top of the cooled cake. Starting at the short end (11” end), start rolling cake, removing paper as you roll. This can be tricky but the best way is to hold the foil/paper with both hands to start the first roll or two and then turn the whole thing around to face you and roll the whole thing as one piece with both hands trying to keep it uniform as you go. It sounds harder than it is! If you see cracking like you can see on my roll, just try to hold the crack together and roll over it. It happens occasionally but only slightly if you've non-sticked your paper really good.

When rolled up, cut off ends until smooth. Cut in half, and wrap in cellophane.


Makes appx. (2) 7” pumpkin rolls.


8 backward glances:

The Napier's said...

I am so happy you gave me the recipe, I LOVE these and wanted a good recipe!! Thanks girlfriend.

Amy said...

glad to be of assistance!

Tiffany said...

You make it look easy...I am almost un-intimidated enough to try this one :) It looks fabulous!

Esther said...

That looks soo yummy! I'm totally going to make that soon

Heidi Sue said...

You are so good, and you make it sound easy. I have always wanted to make one, maybe I will give it a shot. Thanks

Katie said...

YUM

Rachel said...

My mom makes these every year and I love them! I guess it's time I tried it myself. I'll let you know how it goes :)

Amy said...

I've had several emails from people who have tried this recipe! No one's screwed it up yet!

In fact, everyone has remarked about how easy it is. I'm glad that you're enjoying it!