My Yummy Pumpkin Roll

PUMPKIN ROLL!  A sure sign that Fall in here!  I can’t go through the season without making my Pumpkin Roll a few times…..Here is a tried and true recipe that I’ve used for years.

CAKE:

Sliced and ready to serve....

Sliced and ready to serve….

 

1 cup Sugar

3/4 cup Flour

1 teaspoon Salt

1 teaspoon Baking soda

1/2 teaspoon Cinnamon

3 eggs

1/2 tsp. Vanilla extract

1 tsp. Orange flavored Liquor OR 1 tsp. Orange zest, optional (I used Grand Marnier)

2/3 cup (100% PURE) Pumpkin

Powdered Sugar, for dusting

CREAM CHEESE FILLING:

1 (8 oz. pkg.) Cream cheese, softened

1 Tbsp. Butter, softened

1 tsp. Vanilla extract

1 tsp. Orange liquor OR 1 tsp. Orange zest, optional

1 1/4 cup Powdered sugar

Preheat the oven to 350 degrees.  Grease the sides and bottom of a jelly-roll pan.  Cut some wax paper to fit the bottom of the pan and leave an inch overhanging on each of the shorter ends of the pan.  Lightly grease the wax paper sides and bottom of the jelly roll pan.  Set this aside.

In a large mix bowl, combine all of the cake ingredients except the powdered sugar that will be used for dusting.   Mix this until the batter is lump free and smooth.  Pour the batter over the wax paper lined baking pan and spread evenly throughout the pan.   Bake this for 12-15 minutes until edges pull away from the sides of the pan and center is done.  This will vary with the different ovens, so watch the cake closely as the end time nears.

pumpkin roll4Lay a large  hand or dish towel on the counter top .  Dust the towel generously with powdered sugar, almost coming out the the towel’s edges.   When the cake is done, turn the pan upside down onto the powdered sugar so that the wax paper is facing you.  Gently peel the wax paper away, being careful not to tear the cake roll.   Starting at one of the LONG ends, roll the pumpkin cake up with the towel and allow this to cool completely.  Set this aside.

While the pumpkin roll is cooling,  combine the softened cream cheese, butter, vanilla, orange liquor or zest and the powdered sugar together.  Cream this until it is light and smooth.  Cover and place into the refrigerator until ready to use.  Once the roll is completely cooled off, unroll and carefully spread filling in an even layer over the cake. Roll it up without the towel and wrap in a piece of plastic wrap.  Place this in the refrigerator  for about an hour before serving.  Slice on the diagonal and lay onto a plate for a different presentation, dust with more powdered sugar.  SERVE.

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