Pumpkin Roll
I am such a bad blogger…I have all of these pictures and recipes ready to go but just haven’t written about them. I have been meaning to try and make a pumpkin roll for quite some time especially after a girl I worked with brought in one her Grandmother made and swore it was the best family secret recipe. So ofcourse I took this as a challenge and tried to find recipe like it. Well it has been many years since I had that pumpkin roll so I am not sure how close they are in taste, but regardless, this is so easy to put together and tastes so good, you must try it! Another great thing about this is the fact that you can freeze them! So make a couple this weekend and freeze them for Thanksgiving…one less thing you have to worry about!
I made this for a Halloween party and decided to dress it up in a ghost costume…both were a hit 
Pumpkin Roll
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10×15 inch jelly roll pan or cookie sheet lined with wax paper.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
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November 15th, 2006 08:05
excellent
September 27th, 2007 21:38
A friend sent me a pumpkin roll recipe which is similar to yours. I want to try it, but am a little worried that the wax paper will smoke. Did you have any issues with it smoking?
September 28th, 2007 09:42
I didn’t have any problems with it smoking and I have made it multiple times. I think it helps that is only bakes for 15 minutes. I hope you will try it!
September 30th, 2007 19:08
what did you make the ghost out of? Can’t wait to try this recipe.
October 1st, 2007 14:27
I used rolled out fondant to make the ghost…it was a little last minute but I was trying to make it festive!