Food Porn: Pumpkin Roll

Roll! Roll! Roll in ze hay!

It’s fall. I crave pumpkins pretty much all year round. And when fall gets here I indulge my love of pumpkin unashamed. So yesterday, I made a pumpkin roll, which was damn tasty. It was so tasty, that I’m going to share the recipe. Yeah, I know… I love you, too.

You can use pumpkin from a can if you want. I did yesterday and it was fabulous. If you’re an overachiever, you can process your own pumpkin. Martha Stewart would certainly process her own pumpkin. But to tell you the truth, I can’t tell the difference between canned and home processed. So I use canned.

I like Libby’s 100% Pure Pumpkin because the only ingredient listed on the label is PUMPKIN (unlike other brands that slop in junk like high fructose corn syrup and such). But any brand that only contains pumpkin will be fine.

To make the roll, you have to make the cake and the filling.

Needed:

15 x 10 inch jelly-roll pan

wax paper

mixer (could be you, could be electric – I prefer my KitchenAid 6 qt stand mixer to a spoon)

thin cotton baking towel (you’ll need at least 2 – I used 3 yesterday)

wire cooling rack

large mixing bowl (I used the large bowl of my stand mixer and just washed it between uses – if you want you can use 2 bowls: one for the cake and one for the filling)

plastic wrap

milk (about 3 Tbsp.)

powdered sugar (about 1-1/2 cups)

grease

some kind of serving platter that can handle a 4 x 10 inch roll

Cake Ingredients:

3/4 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

3 large eggs

1 cup granulated sugar

15 oz. pure pumpkin (if you like less of a pumpkin taste, you can use 2/3 cup)

1 cup chopped walnuts (optional)

Cake Instructions:

1. Preheat oven to 375oF.

2. Grease the jelly-roll pan.

3. Line the bottom of the pan with wax paper.

4. Grease the wax paper.

5. Sprinkle the towel with powdered sugar.

6. In the bowl, combine all the cake ingredients. (If you’re doing this by hand, or with a crappy mixer, you’ll first need to mix the eggs and sugar until thick. Then add the pumpkin and dry ingredients. Gawd, why are you doing this by hand?)

7. Spread cake batter evenly into prepared pan.

8. Sprinkle with nuts if desired.

9. Bake the cake 13 -15 minutes, until the cake springs back up when you touch it.

10. Immediately loosen the cake and turn it out onto the sugared towel.

11. Peel off the wax paper from the cake.

12. Roll up cake and towel together starting at narrow end. (this is where I used two towels – it may take you one)

13. Let the rolled up cake cool completely on the wire rack. (this will take a while since it’s a really hot cake log about 4 inches thick – mine took 4 hours yesterday)

Filling Ingredients:

1 package (8 oz.) softened cream cheese

1 cup powdered sugar

6 Tbsp. softened butter

1 tsp. vanilla extract (more or less – I like more)

Filling Instructions and Roll Assembly:

1. Beat filling ingredients in a bowl until smooth. (this is where it’s important that the butter and cream cheese are soft, otherwise you’ll never get this stuff smooth)

2. Carefully unroll cake, removing towel(s).

3. Spread filling evenly over the inside roll of cake.

4. Reroll the cake.

5. Wrap the roll in plastic wrap. (I used a towel I’d previously used to roll the cake)

6. Refrigerate at least 1 hour.

7. Sprinkle with powdered sugar before serving, if desired. (I glazed the roll with a mixture of about 3 Tbsp. milk with a cup powdered sugar)

It’s wonderful. Enjoy!

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3 comments on “Food Porn: Pumpkin Roll

  1. writemeg says:

    That sounds awesome! I absolutely adore all things pumpkin, so I might feel adventurous and give making it a try . . .

  2. pam says:

    That really does sound good… but it’s too complicated for me; I’ll just buy one… ;)

  3. Prudie says:

    Pam, it’s easy! I’m just really good at making things sound complicated. :)

Comments are closed.