Monday, November 22, 2010

Pumpkin Roll

You gotta do this at least once this season. Such an impressive but easy holiday treat.

Pumpkin Roll
adapted from Libby's

3/4 c flour
t baking powder
t baking soda
t ground cinnamon
t ground cloves
t salt
large eggs
/2 c sugar
cup pumpkin puree

pkg. (8 oz.) cream cheese, at room temperature
c powdered sugar
1 t vanilla extract

oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

cream cheese, 1 cup powdered sugar, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Slice into 1 inch rolls.


Kendra said...

wow that sounds yummy! And it does look relatively simple:) Thanks for the great recipe - I'm hoping to try it soon!

Joseph Mancuso said...

I am hoping she tries it soon too!

Julie said...

I'm hoping she tries it and shares a little with her mom.

Mom Judy said...

You are right it needs to be made at least once this season. I wish I had a piece right now.

Debbie said...

how about gluten free? my mom used to make this, good memories

Linnea said...

That looks so amazing! Cream cheese frosting is my favorite. Thanks for sharing that & I hope your weekend is going well & that you're getting some relaxation time in.