Pumpkin Roll

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