This is one of my favorite parts of autumn--the pumpkin roll. With its intricate swirls and delicate dusting of powdered sugar, it's definitely one of the most elegant looking desserts you can make in under 30 minutes. My 13-year-old daughter has become the pumpkin roll baker in our house (including the photos you see here) and somehow I feel so spoiled every time she whips one up for us!
The ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
1 tsp. ginger
2 Tbs. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup pecans (optional)
FILLING:
6-oz. cream cheese
1/2 tsp. vanilla
1 cup powdered sugar
1/4 cup butter
Directions: Beat eggs on high speed 5 minutes. Gradually add sugar, pumpkin, and lemon juice. Sift flour, spices, salt, and the baking powder. Fold sifted ingredients into pumpkin mixture. Line a 15x10x1-inch pan with wax paper. Spread mixture in pan and sprinkle with nuts (if desired).
Bake at 375 degrees for 15 minutes.
Bake at 375 degrees for 15 minutes.
Sprinkle powdered sugar on kitchen towel.
Loosen edges of cake and immediately invert onto towel. Remove wax paper.
Roll up cake and towel as for a jelly roll, beginning with narrow edge.
Cool completely.
Combine filling ingredients and mix until smooth.
Loosen edges of cake and immediately invert onto towel. Remove wax paper.
Roll up cake and towel as for a jelly roll, beginning with narrow edge.
Cool completely.
Combine filling ingredients and mix until smooth.
Unroll.
Spread filling and roll back up.
Sprinkle with additional powdered sugar.
Wrap in aluminum foil or plastic and chill in freezer for several hours before serving.
Cut into slices and serve cold. Makes 10 servings.
Spread filling and roll back up.
Sprinkle with additional powdered sugar.
Wrap in aluminum foil or plastic and chill in freezer for several hours before serving.
Cut into slices and serve cold. Makes 10 servings.
Enjoy!
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