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I made pumpkin roll today! Two of them, to be exact.
Pumpkin roll is my favorite fall dessert. It's a recipe I got from my mom. I think she got it from a magazine several years ago. Anyway, it's something she would make every fall, and now that I live on my own, I have carried on the tradition. I introduced a few of my friends to pumpkin roll a few years ago, and it was such a hit, they pretty much expect me to make it for them every year. I now tend to make it in combination with the famous (in my small circle, anyway) Banta family chicken and noodles, which I have made for the aforementioned friends for the past two years now. The third annual chicken and noodle day is next Saturday and I was in a baking mood, hence the pumpkin roll making of today.
I made two pumpkin rolls because 1) I had a whole can of pumpkin and one pumpkin roll only calls for half and 2) I figure I can take the second pumpkin roll to work with me on Tuesday for a yummy Halloween treat. It's safe to say that pumpkin roll is not on my diet, so I figure it's best to let my coworkers help me eat it. Because if it's in my fridge, eat it I will. The whole darn thing. See, frosting is one of my greatest food weaknesses in this world. I love the sugary goodness of frosting like pretty much nothing else. And pumpkin roll filling is right at the top of my frosting love list. It consists solely of powdered sugar, butter, cream cheese, and vanilla extract. What is not to love? Absolutely nothing, I tell you.
Anyway, I believe that my ability to talk about nothing but pumpkin roll for two plus paragraphs proves just how much I love it. I have decided to share the recipe here for anyone who might like to try it. If you like pumpkin and cream cheese, make it! I promise that you will love it.
Ingredients for the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Ingredients for the cream filling:
1 cup powdered sugar
2 3 oz packages of cream cheese
4 tbsp butter
1/2 tsp vanilla
Beat eggs for 5 minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together the dry ingredients, then fold them into the pumpkin mixture. Grease and flour a sheet of foil in a 15"x10" jelly roll pan (I usually do this before I start mixing anything) and pour the mixture into the pan. Spread the mixture out evenly throughout the pan and smooth out the top as much as possible. Bake at 375 for 15 minutes.
While the cake is baking lay out a dish towel on a flat surface and sprinkle it with powdered sugar. I find it works best to sift the powdered sugar out over the towel. When the cake is done, remove it from the oven and immediately (as well as carefully as the pan will be hot) use a knife around the edges of the cake to begin separating it from the foil. Pick up the cake in the foil and flip it over onto the towel. Carefully remove the foil from the back of the cake. Then roll the cake up in the towel lengthwise to cool.
(You have the choice here of making the filling now and keeping it in the fridge until the cake is cooled or just waiting until the cake is cooled to make it. If you are going to keep it in the fridge, I would suggest setting it out for a few minutes before trying to frost the cake with it as it gets kind of hard.)
Once the cake has cooled, carefully unroll it from the towel. Spread the cream filling out evenly over the cake and then roll it back up. I usually then wrap the pumpkin roll in foil and store it in the refrigerator. You can then slice it up and serve it all at once or slice off pieces at your leisure to enjoy.
I can pretty much guarantee you a whole post on my chicken and noodle making adventures next Saturday. Aren't you excited?
Pumpkin roll is my favorite fall dessert. It's a recipe I got from my mom. I think she got it from a magazine several years ago. Anyway, it's something she would make every fall, and now that I live on my own, I have carried on the tradition. I introduced a few of my friends to pumpkin roll a few years ago, and it was such a hit, they pretty much expect me to make it for them every year. I now tend to make it in combination with the famous (in my small circle, anyway) Banta family chicken and noodles, which I have made for the aforementioned friends for the past two years now. The third annual chicken and noodle day is next Saturday and I was in a baking mood, hence the pumpkin roll making of today.
I made two pumpkin rolls because 1) I had a whole can of pumpkin and one pumpkin roll only calls for half and 2) I figure I can take the second pumpkin roll to work with me on Tuesday for a yummy Halloween treat. It's safe to say that pumpkin roll is not on my diet, so I figure it's best to let my coworkers help me eat it. Because if it's in my fridge, eat it I will. The whole darn thing. See, frosting is one of my greatest food weaknesses in this world. I love the sugary goodness of frosting like pretty much nothing else. And pumpkin roll filling is right at the top of my frosting love list. It consists solely of powdered sugar, butter, cream cheese, and vanilla extract. What is not to love? Absolutely nothing, I tell you.
Anyway, I believe that my ability to talk about nothing but pumpkin roll for two plus paragraphs proves just how much I love it. I have decided to share the recipe here for anyone who might like to try it. If you like pumpkin and cream cheese, make it! I promise that you will love it.
Ingredients for the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Ingredients for the cream filling:
1 cup powdered sugar
2 3 oz packages of cream cheese
4 tbsp butter
1/2 tsp vanilla
Beat eggs for 5 minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together the dry ingredients, then fold them into the pumpkin mixture. Grease and flour a sheet of foil in a 15"x10" jelly roll pan (I usually do this before I start mixing anything) and pour the mixture into the pan. Spread the mixture out evenly throughout the pan and smooth out the top as much as possible. Bake at 375 for 15 minutes.
While the cake is baking lay out a dish towel on a flat surface and sprinkle it with powdered sugar. I find it works best to sift the powdered sugar out over the towel. When the cake is done, remove it from the oven and immediately (as well as carefully as the pan will be hot) use a knife around the edges of the cake to begin separating it from the foil. Pick up the cake in the foil and flip it over onto the towel. Carefully remove the foil from the back of the cake. Then roll the cake up in the towel lengthwise to cool.
(You have the choice here of making the filling now and keeping it in the fridge until the cake is cooled or just waiting until the cake is cooled to make it. If you are going to keep it in the fridge, I would suggest setting it out for a few minutes before trying to frost the cake with it as it gets kind of hard.)
Once the cake has cooled, carefully unroll it from the towel. Spread the cream filling out evenly over the cake and then roll it back up. I usually then wrap the pumpkin roll in foil and store it in the refrigerator. You can then slice it up and serve it all at once or slice off pieces at your leisure to enjoy.
I can pretty much guarantee you a whole post on my chicken and noodle making adventures next Saturday. Aren't you excited?
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And I'm looking forward to hearing about your chicken and noodle adventure. Sounds like my kind of Saturday. :)
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