Friday, October 7, 2011

Pumpkin Roll

Pumpkin season is here! You can tell  that autumn is here by the calendar and the changing colors of the leaves but with our recent temperatures of + 32 Celcius it feels more like it's mid July!  Regardless of the weather the pumpkins have turned orange and are ready to be cooked up and pureed. Any puree not used immediately can be frozen for winter use. I usually make pumpkin pies and muffins but today I want to share a recipe for a pumpkin roll. It's slightly adapted from a recipe in an old Taste of Home magazine.

Ingredients:
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree, you can use canned
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup pecans, finely chopped
  1. Prepare a 15" x 10" x 1" baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
  2. In a large bowl beat eggs on high for 5 minutes.
  3. Gradually beat in the sugar until mixture is thick and lemon colored.
  4. Mix in pumpkin and lemon juice.
  5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
  6. Spread batter into prepared pan and sprinkle chopped pecans on top.
  7. Bake at 375º for 15 to 18 minutes or until cake springs back when touched lightly.
  8. Immediately turn out on a tea towel dusted with icing (powdered) sugar.
  9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.
Cream Cheese filling:
  • 1  250g (8 oz) package cream cheese, softened
  • 1 cup icing (powdered) sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
  2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover, and chill until serving.
  3. Dust with icing sugar.
  4. Yield: 8 to 10 delicious slices

31 comments:

  1. That sounds so good!

    Happy Birthday Betty!

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  2. The flavour of pumpkin spices and cream cheese sound wonderful. Great picture ..I can almost taste it!!
    ♫♫Happy Birthday to you!♫♫....Have a great birthday Betty and many more

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  3. Oh yum! This is one of my absolute fall recipes. I have already made it twice already.

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  4. Oh my, if I had this I'd probably eat the whole thing. How delightfully yummy it looks!

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  5. Oh dann alles gute nachträglich zum Geburtstag!Ich muss sagen ich finde es toll das du so tolle Rezepte kochst und uns zeigst...wunderbar!Dankee!Bussi.Lu.

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  6. Happy Birthday dear sister!!

    Great post...pumpkin roll looks delicious!!

    Have a fantastic day!!
    Love, Norma

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  7. This has got to be one of my most favorite desserts! Thanks for sharing your version of the recipe.

    AMY

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  8. this is translated for you who don't speak german from tretwelt....
    ~ then subsequently all the best wishes for your birthday, I must say I think it's great that you are such a great cook and the recipes and show us ... wonderful! thankyou! Bussi.Lu~

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  9. I've always wanted to try this and I think it's time!

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  10. How beautiful! Love, love, love anything pumpkin :) Happy birthday Betty...thank you for sharing! And to all of you, a very happy Thanksgiving!

    Blessings,
    Anna (Toronto)

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  11. We are all flying over to celebrate with you today...and will devour that pumpkin roll. Have a wonderful day.

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  12. A jelly roll with pumpkin! what a wonderful idea for a delicious and beautiful recipe is the vegetable of the season and more is one of my favorites, I thank you a lot of fun to test it thank you
    Have a nice weekend
    A + + Sacha

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  13. I've made this many times in the past and it's always a hit. Thanks for reminding me to make it again. A people pleaser for fall.

    Happy Brithday Betty!

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  14. Happy birthday Betty! That dessert looks fabulous! I will convince Ellen to make it and invite myself over to try it! HeeHee!

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  15. This pumpkin roll is sooo delicious, thank you mom for sharing. mmmm.... I can't get enough. Happy Birthday to my dear wonderful mother!

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  16. Pumpkin Roll is a must at this time of year! Thank for this post!

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  17. I love Pumpkin Roll. Do you deliver?

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  18. your the best grandma ever. this rocks, and its your birthday, and THAT rocks. Do I get to try this on thanksgiving dinner????

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  19. I made this when it was first published in Taste of Home. It's wonderful. It turned me on to making jelly rolls. Happy Thanksgiving. Blessings to all MGCC Angharad

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  20. Just made this tonight for our early Thanksgiving dinner. I would have loved the cream cheese filling but used lactose-free Cool Whip instead so my daughter could enjoy, too. It was delicious! Thanks.
    Karen

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  21. I have often wanted to make a jellyroll cake but hesitate because I am not sure how to "roll up with a towel" Does this mean you actually roll the towel and cake together or use the towel to roll the cake and it is just on the outside of the cake? Please help, I want to make this recipe. Thanks so much.

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  22. Anonymous..yes you roll the cake and towel up together, let it cool then unroll, spread on the filling and then roll up again but this time without the towel.

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  23. Thank you all for the birthday wishes..I had an awesome day!

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  24. I made this tonight! To take with us to our Thanksgiving meal on Sunday! It was super easy.. I'd eaten it before and it's soo yummy! I will likely make it again for our homeschooling fall harvest party this Friday! Thank you for the recipe!

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  25. I graduated from Bluffton University and though I did not grow up Mennonite there's no denying that Mennonite girls CAN cook. AND they make it look effortless and amazing! Great job on the blog! I LOVELOVELOVE the recipes!

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  26. Oh this looks so delicious...thanks for sharing!

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  27. Made this yesterday, first time I tried a roll, and it was so good. Moist and delicious and easy!

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  28. I took this recipe up to the cabin for our Thanksgiving at the lake. Wow! So easy and so delicious. Thank you for this! It's a new go-to dessert recipe for my family. :)

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  29. YUMMY! I didn't have any cream cheese so I made this wonderful icing instead: 2 1/2 tblsp. flour and 1/2 cup milk(cooked to make thick paste). I then creamed 1/2 c. butter and 3/4 c. sugar. I then added the paste and beat until fluffy. Finally, I added 1/2tsp. vanilla. A delicious substitute!

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