Ingredients:
3 eggs
3/4 cup flour
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Jellyroll pan (I use a 15.25 x 10.25 x .75 Wilton cookie sheet)
Parchment paper or you can grease and flour your pan (I grease and flour the sides of my pan and just use parchment paper on the bottom)
Dish towels sprinkled with powdered sugar (this gets messy but you need the powdered sugar to keep your roll from sticking to the towel)
Small sifter or wire basket sieve for sprinkling powdered sugar on towel and roll.
Plastic wrap
Filling:
1/2 stick butter (softened)
4 oz cream cheese (softened)
1 tsp. vanilla
2 cups powdered sugar
Note: 1-15 oz can of pumpkin will make 3 rolls
Directions:
Preheat oven to 350 F.
Whip eggs for 5 minutes, while eggs are whipping whisk flour, baking soda, cinnamon and pumpkin pie spice. Add pumpkin and sugar to eggs and mix on medium speed until blended, add flour mixture and mix on low until blended.
Pour batter into pan and spread evenly. Bake 12 to 14 minutes.
If you haven't coated a dish towel with powdered sugar, do it now. Don't worry about using too much, most of it will stick to the towel and blend into the roll.
Cream butter and cream cheese until smooth, add vanilla and mix well, add sugar 1/2 to 1 cup at a time and mix until creamy.
When your pumpkin roll is done, let cool for a few minutes then turn out onto sugar coated towel, carefully peal off parchment paper. Your towel is probably longer than the roll so fold extra towel over onto pumpkin roll and start rolling. Try to keep it small at start and tight. Place in freezer for 15 o 20 minutes or while you work on a second one :)
When your roll is cool, unroll and spread the cream cheese mixture evenly making sure you cover the entire roll, don't forget the curled end where you stated to roll it. Roll it back up keeping it kind of tight and even. You've probably got quite a mess now :) so sprinkle the roll with additional powdered sugar if it needs it then roll in plastic wrap. If you are going to freeze it's a good idea to roll in enough plastic wrap to have 4 to 5 layers and cover with foil to prevent freezer burn.
If serving for a party or giving as a gift your roll will look nicer if you trim off each end.
Comments
Post a Comment