An overstuffed Pumpkin Roll

My favorite thing about fall is pumpkin. Okay, I’m a liar. My favorite thing about fall is sweaters but next on the list is defintely pumpkin. I’ve been waiting for the weather to get cool so I could make a pumpkin roll now but with the weather staying at sweat like a man degrees, I’ve given up on waiting.

I didn’t have a pan big enough and I overstuffed the roll, but oh well, it’s was delicious. Even my husband, who only likes fruity desserts, likes it. Infact, he called it perfect! I’m already planning to make this again at Halloween but I’m going to buy myself a bigger pan and limit myself to how much filling I use, even though that will be very hard.

Pumpkin Roll
from: Amber’s Delectable Delights

Cake
1/4 cup powdered sugar (to sprinkle on towel)
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
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
1. For the cake – Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. For the filling – Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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2 Responses to “An overstuffed Pumpkin Roll”

  1. Brooke Says:

    Oooh, that looks great. I say the more filling the better.

  2. lobsterandfishsticks Says:

    OMG – that looks sooooooo good! I need to try it!

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