Pumpkin Roll Recipe
Posted by Carol on December 18, 2010
Since I have only written four posts in all of 2010, when Kristen at We Are THAT Family asked us to re-post our favorite for Works for Me Wednesday, I didn’t have a whole lot to choose from. So, as I attempt to resurrect my blog writing, I thought it would be nice to share a recipe with the rest of the blogosphere. Enjoy!!
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin (canned is fine)
- 1 8oz package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter (I use unsalted)
- 1 teaspoon vanilla
- extra powdered sugar to sprinkle on the towel (I’ll explain later) and for on top of the finished roll
Preheat oven to 375. Line a 15×10-inch jelly roll pan, line with wax paper. Spray the wax paper with Pam.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In a large bowl, beat eggs and sugar until thick. Beat in pumkin. Stir in flour mixture. Spread evenly in prepared jelly roll pan.
Bake for 13-15 minutes until the top of the cake springs back when touched. Immediately turn cake onto prepared towel (a kitchen towel sprinkled generously with powdered sugar). Carefully peel off wax paper. Roll up cake and towel together started with the narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla in a small bowl until smooth. Carefully, unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and freeze. Defrost a few hours before serving. Sprinkle with powdered sugar if desired. Cut into 1/2-1-inch slices and serve.
Ok, I’m off to make at least five more of these puppies to give to neighbors and co-workers for Christmas! Enjoy!
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