Pumpkin Roll

I love fall and pumpkins.  I mostly love pumpkins because without them we would not have the glorious pumpkin rolls!  I love trying new recipes when time permits.  If they are any good, I love sharing them.  Basically, I love a lot.

This recipe is originally from Gimme Some Oven.  I made a few little tweaks.  {Recipe is at the bottom of the page.}

This is how my afternoon went:

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I try to be fairly organized when I cook and clean as I go.  Here are the lovely ingredients.

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Mix your dry ingredients first.

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Then the wet ingredients.  I’ve always used a handheld mixer.  Who knew fancy mixers were so expensive?!

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Add the pumpkin goodness to give you this pretty color and yummy flavor!

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In the pan and in the oven it goes…

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Voila! Now the tricky part.

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Don’t ask how I got that flipped over on the cotton towel.  It’s still a mystery to me.  I am cleaning up powdered sugar on the counter everyday since.

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Roll it up and let it cool!

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My favorite part, the cream cheese filling {YUM}!

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After the roll has cooled, put a good helping on there.

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And there we go.  Wrap it up and put it in the fridge to cool.

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Slice and serve with a big cup of coffee.  Please feel free to leave me some feedback or tips on how you make your pumpkin roll!  Hope you enjoy!

Love,

Fallon

Pumpkin Roll Recipe

YIELD: ABOUT 8-10 SERVINGS {if you’re generous}

PUMPKIN CAKE INGREDIENTS:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 teaspoon salt
3 large eggs
1 tsp. vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree
CREAM CHEESE FILLING INGREDIENTS:

1 (8 oz.) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tbsp. butter, softened
1 tsp. vanilla extract
DIRECTIONS:

TO MAKE THE PUMPKIN ROLL:

Preheat oven to 350° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.

Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.

In a large bowl using a mixer, beat eggs and granulated sugar on medium speed until thick. Add in vanilla and pumpkin, and beat until combined. Stir in flour mixture until just combined. Spread evenly into prepared pan.

Bake for 10 minutes or until top of cake springs back when touched {check constantly}. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.

TO MAKE THE CREAM CHEESE FILLING:

In a large bowl using a mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.

Click here for the original Pumpkin Roll Recipe

Categories: Recipes + Yummy Food | 6 Comments

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6 thoughts on “Pumpkin Roll

  1. Melissa

    It looks so yummy. You make it look so easy to make. Love it.

    Like

  2. kentuckycurmudgeon

    It looks delicious and I don’t even like pumpkin. Great write up and photos, even I could make it with your instructions.

    KYC

    Liked by 1 person

  3. Regina

    YUM! Looks great!

    Liked by 1 person

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