Since it IS the season of all things pumpkin, we are taking this opportunity to share with you, one of our favorite desserts… the pumpkin roll. It’s easy, it’s pretty, and c’mon, it has cream cheese frosting filling so it must be delicious! My sister has made a tradition of making this for us every Thanksgiving, along with all the other masterpieces she bakes (she’s the good sister). However, I would be remiss if I didn’t mention that one time that she actually forgot to put the pumpkin into the pumpkin roll… Thus, leaving us to eat a cream cheese filled “roll”… Not nearly as good. So here’s the recipe, and people, don’t forget to add the pumpkin!
Here’s what you’ll need:
-
3 eggs
-
1 cup white sugar
-
2/3 cup canned pumpkin
-
1 teaspoon lemon juice
-
3/4 cup all-purpose flour
-
2 teaspoons ground cinnamon
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1/4 teaspoon ground nutmeg
-
1 cup chopped walnuts
-
6 ounces cream cheese, softened
-
1 cup confectioners’ sugar
-
1/4 cup butter, softened
-
1/2 teaspoon vanilla extract
Here’s how you do it:
-
Preheat oven to 375 degrees F
-
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
-
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
-
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts (if desired)
-
Bake for 15 minutes or until cake springs back when lightly touched.
-
Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool for 15 minutes.
-
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
-
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.