Mmm! Pumpkin Roll!

So I learned how to make this wonderful dessert in high school and now my family requests that I make it each year for Thanksgiving. I even attempted to make 13 rolls for Christmas gifts one year... I'll tell you that was a pain lol, but one roll for Thanksgiving is easy peasy and is sooo yummy! so I figured hey why not Blog about it!

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Pumpkin Roll

Extras
Clean Hand Towel
Cooking spray
Wax paper or Parchment paper (I use parchment)
Extra Powder Sugar

Cake
Preheat Oven to 375 Degrees
3 eggs well beaten
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder

mix the Eggs with the Sugar, Lemon Juice, and Pumpkin,

Add the Flour, cinnamon, ginger, nutmeg, salt, and baking powder,

mix well, and scraping the sides.

 

Grease a 10x13 jellyroll pan then line it with wax paper or Parchment paper (I use parchment)

 

then poor the pumpkin cake mix in to the pan Bake at 375 degrees for 15 minutes or until the cake looks golden brown.

 

Prepare a Hand Towel by sprinkling generously with powdered sugar.

After pumpkin cake has been removed from the oven, promptly and carefully flip the HOT pan over onto the powder sugared towel then carefully remove the wax paper or parchment paper off the cake by lifting up the edges first and moving slowly.

 

Fold up one end of the powder sugar covered towel and begin rolling gently

leave the role to cool meanwhile place the cream cheese and butter out on the counter to become room temperature.

 

Filling
8 ounces cream cheese
1 teaspoon vanilla
4 teaspoon butter
1 cup powdered sugar

cream the mixture well

Once Cooled, carefully CAREFULLY unroll the pumpkin cake,

 

spread with cream cheese mixture and carefully reroll.

 

slice to serve, or wrap it up and freeze for a later time, but no longer than One Year.

If your cake cracks or breaks that is okay, you can “glue” it back together with the cream filling, but might not make the prettiest looking pumpkin roll, so save the broken ones for home.

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Yum, I can't wait to eat it, but I have to wait a few more days for Thanksgiving.

Here is the Recipe once more unbroken up by photos, just incase you want to copy it :)

 

Extras
Clean Hand Towel
Cooking spray
Wax paper or Parchment paper (I use parchment)
Extra Powder Sugar

 

Cake
Preheat Oven to 375 Degrees
3 eggs well beaten
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder

 

mix the Eggs with the Sugar, Lemon Juice, and Pumpkin, Add the Flour, cinnamon, ginger, nutmeg, salt, and baking powder, mix well. Grease a 10x13 jellyroll pan then line it with wax paper or Parchment paper (I use parchment) then poor the pumpkin cake mix in to the pan Bake at 375 degrees for 15 minutes or until the cake looks golden brown. Prepare a Hand Towel by sprinkling generously with powdered sugar. After pumpkin cake has been removed from the oven, promptly and carefully flip the HOT pan over onto the powder sugared towel then carefully remove the wax paper or parchment paper off the cake by lifting up the edges first and moving slowly. Fold up one end of the powder sugar covered towel and begin rolling gently leave the role to cool meanwhile place the cream cheese and butter out on the counter to become room temperature.

 

Filling
8 ounces cream cheese
1 teaspoon vanilla
4 teaspoon butter
1 cup powdered sugar

 

cream the mixture well

 

Once Cooled, carefully CAREFULLY unroll the pumpkin cake, spread with cream cheese mixture and carefully reroll. slice to serve, or wrap it up and freeze for a later time, but no longer than One Year.

If your cake cracks or breaks that is okay, you can “glue” it back together with the cream filling, but might not make the prettiest looking pumpkin roll, so save the broken ones for home.

Have an awesome Holiday!