Friday, November 16, 2012

Pumpkin Cake Roll & {Thanksgiving Recipe Round Up}

Can you believe that Thanksgiving is only 6 days away? Thanksgiving is definitely one of my favorite holidays. I look forward to spending time with friends and family and enjoying all my favorite holiday foods. 

Speaking of holiday foods today I made one of my favorite fall treats a Pumpkin Cake Roll. I've eaten plenty of pumpkin rolls in my life, but I had yet to make one of my very own.  Well, today I can finally check that off my list. I don't know why I waited so long to make one. 

Pumpkin rolls are such an impressive looking cake. At first glance you would think they were difficult to make, but they're not.  I'm so glad I finally got that under my belt. I think this will make a great addition to our families Thanksgiving celebration.
 
Speaking of Thanksgiving.  Do you have your menu planned out? Maybe your looking for a few last-minute dishes. If you are I've put together a list of all my favorite recipes for stuffing, sides, breads, desserts and the main event. Hopefully you will find something that catches your eye. I have included the Pumpkin Cake Roll Recipe at the end of this post.





Pumpkin Cake Roll

Ingredients: 
3/4 - cup all purpose flour
1/2 - teaspoon baking powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1 1/2  - teaspoon pumpkin pie spice
1 - cup pecans, finely chopped, optional
3 - large eggs
1 - cup sugar
2/3 - cup pumpkin puree
1/4 - cup confectioners sugar (to sprinkle on towel)

Filling: 
1 - 8 oz package cream cheese, softened
1 - cup sifted confectioners sugar
6 - tablespoons butter
1 - teaspoon vanilla extract
1/4 - cup confectioners sugar (sprinkle on finished pumpkin roll)

Directions:
Preheat oven to 375 degrees. In a small bowl combine the flour, baking powder, soda, salt and pumpkin pie spice. In a large bowl beat the eggs and sugar until thick.

Beat in the pumpkin. Stir in the flour mixture. Spread evenly into a 15 x 10 inch jelly roll pan that has been lined with greased and floured waxed or parchment paper. Sprinkle pecans on top if using. 


Bake for 13-15 minutes or until cake springs back when touched.

Immediately turn the cake onto a thin,
cotton kitchen towel (tea or flour sack towel) that has been sprinkled with 1/4 cup confectioners sugar.

Carefully peel back the paper. Roll up the cake and towel together, starting with the short end. Cool in the refrigerator thoroughly for 45 minutes. 


In a small bowl beat the cream cheese, confectioner sugar, butter and vanilla until smooth. Unroll the cake roll and remove the towel. 

Spread the cream cheese mixture over the cake and re-roll. Wrap the cake roll in plastic wrap and refrigerate at least one hour. 

Sprinkle with additional 1/4 cup confectioners sugar before slicing and serving. 

Servings: 8
Adapted from: Red Hat Society Cookbook



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15 comments:

Leslie said... #

Your recipes are definitely my kind of Thanksgiving meal! Your sweet potato cassarole looks almost identical as our family's...so delicious! The pumpkin roll is just beautiful, and I hope to try out making one some time. I love to eat them, but have always been a little intimidated by the process.
Happy Thanksgiving!
Leslie

Holly said... #

Tina, great minds think alike! I was planning on making these tomorrow for our Thanksgiving feast next week!! :) they freeze so well :) I just adore pumpkin rolls. My Mom has made them since I was teeny tiny. They are soooo good! Hope you and your family have a great Thanksgiving :)

Axelle the french cook said... #

Whao ! How did you do such a perfect roll ?? I never succeed !
Mine are always broken. :(
Congrats ;)

Tina Butler said... #

I guess I got lucky, because this was my first time. I was worried that it would break, but it all went well.

nevajane said... #

I made this years ago but had a problem with the cake having a perfume taste. I know it was the heat from the cake and the smell from the detergent. So what I need to know is what is meant by a clean tea towel. I want to make these again but I don't want that perfume taste. Any suggestions would be appreciated.

CincyKSC said... #

Would you be able to roll it up in paper towels, maybe a couple of layers of paper towels?

TC Harris said... #

Wow that looks so yummy!

Dee said... #







calls for 3/4 ___ flour. Is that 3/4 cup?

Mackenzie said... #

Ooh, that pumpkin cake roll looks delicious, I can't wait to try it. Great blog. I'm always looking for new things like cake pop recipes or unusual cup cake designs, you have some great stuff here.

Tina Butler said... #

Dee I fixed it. The cup got left off. Sorry about that. I think any thin kitchen towel will work to roll up the cake roll. I think paper towels might have too much lint. You just want a thin towel like a flour sack or tea towel that doesn't have a lot of pattern to it.

Alicia said... #

This recipe looks delicious. Would using Saran wrap or tinfoil work versus a thin towel?

Thanks for the wonderful recipe!

Blessings,
Alcia

Anonymous said... #

I have made these several times and I just put them on wax paper and roll them up. Works great.

Ofelia Ortiz said... #

This looks delish,will definitely be making it for Thursday!! Do you happen to have a giblet gravy recipe?!? I would love to make my own this yr!

Patent attorney said... #

Ahh, it's like roly-poly and pumpkin pie united to create the perfect dessert! Happy Thanksgiving for yesterday :)

Anonymous said... #

I just wanted to let everyone know that you must use a tea towel or very thin dish towel, the reason is you will have a wet/sticky cake if the steam can not escape! I know this because i used wax paper lol had to throw my cakes away. second time around i used tea towels turned out perfect.