OK... So this is kind of what I am known for!!! (Well, one of the things.) Not bragging, but every year about this time, friends, family and even people who work at companies nearby, start to inquire about my pumpkin roll. I usually end up making 20 or so and giving them away as gifts for Thanksgiving dinner and to say thank you for friendships. For those of you that are my PA followers... Yes, this is the same roll that my Mom makes every year. She has passed on her baking genes and she has also passed on this recipe. The actual recipe is not a secret. It is a very popular recipe this time of the year that you can find in women's magazines or even the inside label of canned pumpkin. This recipe has become special to me because it has become a fall family tradition and I am told, it has become of my specialties. Recently, when I had my best friend who NEVER bakes over for dinner, she told me that she made a list of items that I cook or bake that she considers "Rebecca's Specialties." This recipe was on the top of that list. Also on the list were my Pecan Tassies, Stuffed Cabbage, Gobs and my Grandma's Calico Beans. I thought her admission was funny yet really flattering.
Specialties I am not sure about, but I do know that it is not fall without pumpkin roll in my house. This year I have a lot of be thankful for and a lot of great people to thank. Who knows maybe this year, you will be on the receiving end of one of these great fall treats!!!
Pumpkin Cream Cheese RollThere are quite a few steps in this recipe but it is definitely worth every one. Put on some music and give it a try. You won't be disappointed.
For the cake:
3/4 cup all purpose flour
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped walnuts (optional)
For the filling
1 package (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
Preheat oven to 375 degrees. Grease a 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour the paper. Damped a lint free tea towel or flour sack and sprinkle with powdered sugar.
Combine flour, baking powder, spices and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake cake for 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto a prepared towel. Carefully peel off the paper. Roll up the cake and the towel together starting with the narrow end. Place rolled cake towel aside to cool.
For icing, beat softened cream cheese, powdered sugar, butter and vanilla extract in a mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture on top of cake. Slowly reroll cake taking special care not to tear the cake as it peels away from the towel.
At this time, you can have one really large pumpkin roll or you can cut it in half lengthwise and make two smaller ones. Sprinkle the rolls with powdered sugar and wrap them in waxed paper. Refrigerate for at least one hour before serving or at this time, the rolls can be frozen individually in zip top bags. This is what I usually do then I make a huge quantity. They can easily be thawed and served at any time. Slice and sprinkle with powdered sugar again before serving.