Pumpkin Roll

I have made this as Christmas and given them away wrapped up pretty as gifts and for people at work.

Ingredients:

3/4  Cup all purpose flour
1/2  tsp. baking powder
1/2  tsp. baking soda
1/2  tsp. ground cinnamon
1/4  tsp. ground allspice
1/4  tsp. salt
3  Large eggs, room temperature
1  Cup granulated white sugar
1/2  tsp. pure vanilla extract
2/3  Cup pumpkin puree

Filling:

8  Ounces cream cheese, room temperature
2  Tbsp. unsalted butter, room temperature
1  Cup confectioners’ (powdered or icing) sugar
1/2  tsp. pure vanilla extract
1  Cup Heath Bits ‘O Brickle or other nut brickle
or 1 Cup chopped walnuts or pecans

Garnish:

Confectioners’ (powdered or icing) Sugar

For Pumpkin Roll:

Preheat oven to 375°  F and place oven rack in the center of the oven.

Butter, or spray with a non-stick vegetable spray, a 15 inch  x 10 inch  baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker’s Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.Place the eggs along with the sugar in your electric mixer.

Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)

Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture.

Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 – 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners’ sugar.

Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable.

Place on a wire rack to cool.

Filling:

Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble:

Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight.

(You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.)

Just before serving, dust with confectioners (powdered or icing) sugar.

Serves about 6 – 8 people

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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