Pumpkin Roll
Pumpkin roll is a class autumn dessert. I first learned this recipe from some Amish folks I met in my travels, and I will now pass it on to you dear traveler of the internets. Just promise me that every fall you will share this delicacy with friends and family.
Serves: 8
Ingredients:
Roll
- 1 C pumpkin puree
- 3 eggs, beaten at high speed (5 minutes)
- 1 C sugar
- 0.75 C flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 0.5 tsp ginger
- 0.5 tsp salt
Filling
- 1 C confectioner's sugar
- 0.25 C butter
- 8 oz. cream cheese (softened)
- 1 tsp vanilla extract
Equipment:
- Large bowl
- 2 Medium bowls
- Hand mixer/stand mixer
- Jellyroll pan
- Wax paper
- Clean towel
- Oven
Procedure:
- Preheat oven to 375ºF
- Beat eggs at high speed for 5 minutes
- Add pumpkin and sugar to beaten eggs
- Sift and mix dry ingredients (see Figure 1.)
- Add dry ingredients gradually to pumpkin mix
- Pour into a wax paper lined jellyroll pan
- Bake until golden brown (approximately 15 minutes) (see Figure 2.)
- Place on a damp clean towel sprinkled with confectioner's sugar and roll up (see Figure 3.)
- Cool for one hour (see Figure 4.)
- Make filling by beating together the filling ingredients (see Figure 5.)
- Unroll, add filling, re-roll (see Figure 6.)
- Enjoy (see Figure 7)
Figure 1. The dry ingredients
Figure 2.a Golden brown achieved
Figure 2.b Golden brown
Figure 3. Place on a damp clean towel sprinkled with confectioner's sugar
Figure 4. Cool for one hour
Figure 5. Make filling while the roll cools
Figure 6. Add frosting and re-roll
Figure 7. Enjoy
