Pumpkin Roll Recipe

Pumpkin Roll Recipe

The weather is cooler and the leaves are falling. Pumpkin spice season is in full swing and the smell of cinnamon is wafting through the air. It’s in lattes, muffins, donuts, and even my Cheerios. No longer is that wonderful taste reserved for the pie at the Thanksgiving table.

My family, however, is not on the pumpkin spice bandwagon. We are more of a pecan pie family. There is one, and only one, pumpkin tradition in our house. It is a pumpkin roll made with a smooth cream cheese filling. I have made so many of these through the years the I have officially declared myself “The Pumpkin Roll Queen.”

My boys, the official food critics in my house, will gobble this up like Thanksgiving turkey. They call dibs on the slivers of pumpkin roll cut off the ends (which we term pumpkin butts—it’s a boy thing.). This treasured recipe was given to me by a coworker over 25 years ago and I’ve been making them ever since. It meets all the criteria of a my favorite recipes. First, it’s soooo good. Next, it’s simple, can be made ahead, and it’s pretty. Besides being a great dessert, it’s perfect for breakfast with a hot cup of coffee. Extra points on the recipe scale for doing double duty.

One can of pumpkin makes 3 large rolls or 3 batches. For single friends or a couple, I cut the roll is half and viola…I have six rolls to give away. You can make a single roll recipe, but I never found a use for a partial can of pumpkin. So rather than let it go to waste, I just tripled the batch. Pumpkin roll can be made ahead and frozen for up to 3 months. I actually prefer them after being thawed. It makes them all moist and a bit sticky. Mmmmm.

Don’t be intimidated by the rolling. It’s easier than it looks. If you can make a play dough worm, you can do a pumpkin roll. Try it. This may become your pumpkin tradition as well.

PUMPKIN ROLL

 

SINGLE ROLL (1)                                                TRIPLE ROLLS (3)

2/3 c. pumpkin                                                    1-15 oz can of pumpkin

1 c. sugar                                                                3 c.  sugar

¾ c. self rising flour                                            2 ¼ c.   self rising flour

3     eggs, lightly beaten                                      9   eggs, lightly beaten

1 tsp cinnamon                                                     1   T. cinnamon

Add ingredients to bowl and stir by hand using a whisk.(If you using a mixer, stir just until incorporated).  Line a 10” x15” cookie sheet with wax paper.  Grease the wax paper.  Spread the pumpkin mixture onto the waxed paper. (approx. 2 1/4c. In each pan if using triple batch).  Mixture will be thin.  Bake at 375 for 12-15 minutes. Do not overbake.  Let cool in pan 3 minutes.  While still warm flip onto a tea towel or hand towel dusted with powdered sugar. Towel should over lap the edge of the pumpkin layer to begin rolling. Roll into a log and let cool.*  Be sure the seam side of the roll is down.

CREAM CHEESE FILLING

SINGLE ROLL                                   TRIPLE ROLL

1-8oz cream cheese                       softened 3-8oz cream cheese, softened

1 c.    powdered sugar                   3 c. powdered sugar

2 T.    margarine                            6 T.   margarine

1 tsp.  Vanilla                                  1 T.  Vanilla

Use a mixer to cream the cheese.  Add margarine, and vanilla.  Stir in powdered sugar.  Unroll the cooled cake.  Spread with filling.  Leave ¼ “ space on sides and ½’ space on the end for the filling to spread out as it rolls.  Roll up.  Store in refrigerator or freezer.

*To speed up the cooling process, the roll can be placed in refrigerator.  I place mine in a covered grill on chilly days.

This is a guest post by Elisa Oldham.

I'm a small town country girl. I love day-tripping and travel. I experience the world through food. I especially love the old, family favorites and
traditions of everyday folks and hole in the wall restaurants. I'm always up for an
adventure.