Today, I am sharing a classic pumpkin recipe. It’s a pumpkin roll. The recipe happens to come from a friend of mine. She even gave a class once to a bunch of us ladies on how to make it. She makes these pumpkin rolls each year to give as gifts to friends and neighbors for Christmas.
I did ask her if she has ever has frozen the pumpkin roll. She said she had not, but others who have been the recipient of these yummy rolls have and said they work fine in the freezer.
Don’t let the lovely look of this dessert fool you. It may look fancy, but is really easy to make as long as you have the right equipment. You will need a 10×15 inch cookie sheet, parchment paper, and a light, cotton kitchen towel like a flour sack towel. This is what I use. As long as you have those items, this is simple.
The cake is a yummy sponge-like cake consistency. Since it is really thin, it only takes 12-15 minutes to cook. Then it gets filled with a delicious cream cheese filling. The filling is made from cream cheese, vanilla, powdered sugar, and a little butter. This is a recipe that will become one that you just have to make every year. Pumpkin and cream cheese – you can’t go wrong.
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 2/3 cup pumpkin puree
- Cream Cheese Filling:
- 8 oz of cream cheese, softened (reduced fat work fine)
- 1 Tbsp vanilla
- 1 cup powdered sugar
- 2 Tbsp butter, softened
- Mix together all ingredients.
- Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
- Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
- Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
- Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
- Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
- While cake cools mix filling ingredients.
- Mix filling ingredients with a mixer until smooth.
- Unroll cake from towel and spread with filling
- Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
- Cut into slices and serve.
This is the original photo from when this recipe was first post in December 2009.