Pumpkin Roll Recipe
I love to try new recipes, but there’s something about holidays that calls me back to our traditional favorites. There are some recipes that I only make for special occasions, and I think that makes them that much more special.
One of my traditional Thanksgiving favorites is a pumpkin roll. I got this recipe from a woman I worked with 19 years ago!
(Yikes, I can’t believe it was that long ago! Am I really that old?)
This is for the classic pumpkin roll or log. Yummy pumpkin spice cake is baked in a thin layer and rolled up with cream cheese icing inside.
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup self-rising flour (I always substitute with all-purpose flour and add 1 tsp. baking power and 1/4 tsp. salt.)
1/2 tsp. nutmeg
1/2 tsp. ginger
2 tsp. cinnamon
Mix wet ingredients together. Mix dry ingredients, then add to wet and mix thoroughly.Bake for 15 minute at 375 on a well-greased cookie sheet. (It needs to be the kind with sides, obviously!) Remove from oven.
Please note, the recipe makes 1 pumpkin roll. I doubled the recipe because I needed 2. It would be better if I had 2 pans of exactly the same size.
Sprinkle lint free towel with powdered sugar.
Lay out on towel.
Put in refrigerator and cool completely.
1 cup powdered sugar
6 oz cream cheese (I think there used to be packages this size. Now I usually just use the whole 8 oz.)
4 tbsp. butter
1 tsp. vanilla
Soften butter and cream cheese. Mix with mixer. Spread on roll.
Roll back up.
The frosting should not be lumpy like that. I don’t think I softened the butter and cream cheese long enough. Oh well, it was still yummy and once it’s rolled up, no one will notice!
By Kristen H.