Pumpkin Roll – Recipe
All those pumpkins out there from Halloween decorations can be turned into pumpkin paste and baked into a nice Pumpkin Pie, Pumpkin Roll, Pumpkin Cheesecake…etc.
If you are like me and leave that pumpkin out there until Thanksgiving, and purchase ready-made pumpkin paste for your baking, then you are ahead of the game with your baking.
Today I will share my recipe for a Pumpkin Roll which is loved by my family.
You can roll the baked cake starting at the longer edge and end up with a larger number of smaller serving pieces, or you can roll it from the shorter end and come up with fewer but larger serving pieces.
When I make a Pumpkin Roll for a bake sale I make the larger pieces, but for a dessert, at home, I make the smaller ones.
This recipe yields at least 12 large serving pieces.
- 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
- 1 -8oz cream cheese (regular, not Lite), softened
- 5 Tbs. butter
- 1 cup Powdered sugar
- 1 tsp. vanilla extract (I prefer rum extract)
- Beat eggs and sugar well, until a light yellow paste is formed.
- Add pumpkin paste and mix together with the egg mixture.
- Add flour, baking soda, baking powder, salt and cinnamon, and mix well.
- Spread wax paper, or parchment paper, on a 15 x 18 sheet cake pan. (See TIP below)
- Grease the paper with Crisco shortening, and spread the batter evenly onto it.
- Preheat the over to 375° F, and bake for 13-15 minutes.
- Remove from the oven.
- Cool for 10 minutes.
- Place it face down on parchment paper sprinkled with powdered sugar.
- Gently peel off the parchment paper from the bottom of the baked cake.
- Again, sprinkle this side of the cake with powdered sugar.
- Roll (with the paper) into a jelly roll. (I start my roll with the longer edge, which makes the roll thinner in diameter, but longer, thus creates more appropriate serving pieces at cutting time).
- Wrap the roll firmly in a tea towel.
- Place aside to cool.
- Combine cream cheese and butter, and mix well.
- Slowly add the powdered sugar, and keep on mixing.
- Add extract.
- Mix well.
- Unroll the cake and spread the filling over it.
- Roll it up again.
- Wrap in a saran wrap, and keep it refrigerated until ready to serve.
- Before serving, unwrap the roll and sprinkle the top generously with powdered sugar.
- Slice the Pumpkin Roll into ½ inch thick slices, and arrange it on a platter in a single layer.
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 parchment paper.