Pumpkin Roll
12 servings
¾ cup flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon all spice, and ½ teaspoon ground cloves)
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 375°. Grease and flour a 9x13 inch jelly roll pan or cookie sheet with sides. Mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375° for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. To make the icing, blend cream cheese, butter, vanilla, and sugar. When the cake has cooled , unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the roll refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
¾ cup flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon all spice, and ½ teaspoon ground cloves)
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 375°. Grease and flour a 9x13 inch jelly roll pan or cookie sheet with sides. Mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375° for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. To make the icing, blend cream cheese, butter, vanilla, and sugar. When the cake has cooled , unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the roll refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
This is my daughter's favorite holiday treat!
I have always wanted to make one of these but always have been intimidated by it somehow- I will try it sometime. They are delicious I know!
ReplyDeleteThanks for the recipe- I will be brave one day!
Blessings~
Gail
Those look so deliciouse!
ReplyDeleteNaomi
Gail,
ReplyDeleteIf I make another roll at Christmas time, I was thinking about posting a picture tutorial - I just didn't have time last week. :-) They are easier than they look!