1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
dash of pumpkin pie spice
1/4 cup chopped walnuts (optional)
4 tablespoons margarine
8 oz. cream cheese
1 cup 10x sugar
1/2 teaspoon vanilla
(Extra 10x sugar will be needed for paper towels and to sprinkle on top)
(Crisco and flour to needed to prepare pan)
One pumpkin rolls makes approximately 10 servings.
Beat 3 eggs for 5 minutes on high speed of your mixer, reduce speed and slowly stir in 1 cup sugar, stir in 2/3 cup pumpkin, 3/4 c flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, and dash of pumpkin pie spice. Spread in well greased (I use crisco stick) and floured 11x17 jelly roll pan. Sprinkle chopped walnuts on top if desired. Bake in a preheated 350 degree oven for 10-11 minutes or until golden brown. Cool in pan for 2 minutes, then loosen edges and under the roll with a cake knife. Flip onto 10x powdered paper towels, roll in paper towels and cool 1/2 hour on a baking rack.
Unroll and spread with filling. Re-roll without the paper towels, sprinkle with additional 10x sugar.
*Use an 11x17 jelly roll pan for best cake to filling ratio.
*When greasing the pan, remember to grease and flour both bottom and sides.
Tools you will need. Use the cake knife (in center) to spread the pumpkin mixture in the pan and later for loosening it from the pan.
Mixture spread evenly in the pan and bake.
Loosening the pumpkin roll.
* For best results, use 2 sets of 2 connected paper towels to roll up the pumpkin roll. Overlap the second set on top of the first and sprinkle well with 10x.
Flipping the pumpkin roll onto the 10x powdered towels.
Rolled it in paper towels to cool.
A few of the pumpkin rolls we make. If making a large quantity, move them around the workspace during cooling so the heat does not make a wet spot on the bottom of the roll or use a baking rack.
*When making the filling, allow the margarine and cream cheese to soften before use. Add margarine first and then cut cream cheese into small pieces and gradually add them to the beating margarine. Mix the filling well. I use a rubber spatula halfway through and thoroughly scrape the bowl and then re-beat with the mixer.
*After the pumpkin roll has cooled, unroll it and use a pizza cutter to trim off a tiny bit of the edges on the long sides of the roll--that way every serving has very soft edges.
Spread the filling on the pumpkin roll with the cake knife and roll up from the short end.
*After dusting the top of the finished pumpkin roll, I cut the roll in half with a serrated knife and wrap each half in plastic wrap and box them.
*I always freeze the pumpkin roll at least overnight to make them nice and moist. These will keep for several weeks in the freezer. For my small family, I thaw one-half in the refrigerator on the day that we will eat it. Slice with a serrated knife and serve cold. Enjoy!
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