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.
This is the original photo from when this recipe was first post in December 2009.