Pumpkin RollI hear that many families include a Roasted Turkey, and Pumpkin pie, in addition to the other dishes they prepare for Christmas Day dinner.

In our family tradition, Christmas Holiday begins on Christmas Eve, when we prepare a 12 course meatless meal, followed by a variety of baked goods.  Since I am not a big fan of Pumpkin Pie, I bake a Pumpkin Roll instead.  It might look like a challenging task, but it actually is quite simple to prepare, and it looks appetizing, tastes great, and does not require too much fuss.   Much easier than making cookies….even though I love making cookies as well.

Ingredients:

  • 1 cup sugar
  • 2/3 cup pumpkin paste (canned)
  • 3 eggs
  • ¾ cup flour (all purpose)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 ½ tsp. cinnamon
  • 1/4 tsp. salt
  • Powdered sugar

Directions:

  1. Beat eggs and sugar well, until a light yellow paste is formed.
  2. Add pumpkin paste and mix together with the egg mixture.
  3. Add flour, baking soda and cinnamon, and mix well.
  4. Spread wax paper, or parchment paper, on a 15 x 18 sheet cake pan.
  5. Grease the paper with Crisco shortening, and spread the batter evenly onto it.
  6. Preheat the over to 375° F, and bake for 13-15 minutes.
  7. Remove from the oven.
  8. Place it face down on a parchment paper sprinkled with powdered sugar.
  9. Gently peel off the parchment paper from the baked cake.
  10. Again, sprinkle this side of the  cake with powdered sugar.
  11. Roll (with the paper) into a jelly roll.  (I start my roll with the longer edge, which makes the roll thinner in diameter, and longer, thus creates more appropriate, size wise, serving pieces later on).
  12. Wrap the roll firmly in a tea towel.
  13. Place aside to cool.

Filling Ingredients:

  • 1 -8oz cream cheese (regular, not Lite), softened
  • 5 Tbs. butter
  • 1 cup Powdered sugar
  • 1 tsp. vanilla extract (I prefer rum extract)

Directions:

  1. Combine cream cheese and butter, and mix well.
  2. Slowly add the powdered sugar, and keep on mixing.
  3. Add extract.
  4. Mix well.
  5. Unroll the cake and spread the filling over it.
  6. Roll it up again.
  7. Wrap in a saran wrap, and keep it refrigerated until ready to serve.
  8. Before serving, unwrap the roll and sprinkle the top generously with powdered sugar.
  9. Slice the Pumpkin Roll into ½ inch thick slices, and arrange it on a platter in a single layer.
  10. Enjoy!

Tip: To prevent the parchment paper from sliding around on the baking sheet, I strategically dab some Crisco shortening on the pan before lining it with the parchment paper.