I hope everyone has a wonderful Thanksgiving! Sorry about the lack of recipes lately but I’m still in the states enjoying time with my family. I’ll be back in my own kitchen by the beginning of December so keep checking back.
If you still have a can of pumpkin left in your pantry, try making this delicious Pumpkin Roll. It’s basically a pumpkin sponge cake rolled up with sweetened cream cheese. The one in the photo was made by my friend Ruby and has some chopped pecans mixed in with the filling, which is an optional but recommended addition. There are tons of pumpkin roll recipes out there but Ruby recommends the basic Libby’s Pumpkin Roll recipe.
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup sugar
2/3 cup canned pumpkin
8 ounces cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1. Preheat oven to 375°F. Grease a 15x10 jelly roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.
3. In a large bowl combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed.
4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).
7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
8. When cake has cooled completely, unroll, spread with the cream cheese filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.
recipe source: Back of the Box Recipes