Have you ever made a Pumpkin Roll? Each year I order one of these from the school when the kids are selling them for fundraising and I end up eating most of the roll myself. I love this desert but have never made one myself. My Aunt Linda, Recipe Linda as I call her, is an excellent cook so I asked her to share her Pumpkin Roll Recipe with me on the mom blog.
After asking Recipe Linda to share her Pumpkin Roll Recipe with me, she said this recipe is very time consuming but also very good.
Photo Credit: wannabite.com
Pumpkin Roll Recipe
1 cup sugar 1 1/2 tea cinnamon
2/3 cup pumpkin puree 1 tea ground ginger
1 tea lemon juice 1/2 nutmeg
3/4 cup flour 1/2 tea salt
1 tea baking powder 1 cup finely chopped pecans
1 1/2 cups powdered sugar
8 oz cream cheese softened
4 Tablespoons butter
3/4 tea vanilla
Milk as needed
Let’s Get Started:
Mix the eggs and the sugar on high speed until the mixture is light and lemon colored.
Stir in the pumpkin puree and the lemon juice, then add the flour, baking powder and spices.
Grease a 10 x 15 inch jelly roll pan (rimmed baking sheet) generously and add the mixture to the pan and top the mixture with pecans.
Bake 375 for 15 minutes or until done to touch.
Flip the cake out on a clean dish towel that has been dusted with powdered sugar. Roll the Pumpkin “cake” and the towel up together into a roll and allow to cool.
Cream Cheese Mixture Steps:
Combine 1 1/2 cups powdered sugar, cream cheese butter and vanilla May need to add a little milk if to thick to spread easy
Once your pumpkin cake has cooled, unroll it, remove the towel and spread the cream cheese mixture onto cool cake and roll back up making sure to put the “swam side” on the bottom. This cake should be kept in the fridge and dusted with powdered sugar for added decorative finish.
This pumpkin roll will freeze well. This recipe has been approved by the folks over at the Chicago Kids Photographer, enjoy!