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Recipe Thursday-Pumpkin Roll

Posted on October 21st, 2010 | Posted in Dessert, Recipes

I have always been critical of baked goods…most times they are too sweet, sometimes they are too dense, poor flavor choices, or the frosting does not match the frosted.  So I will say that as I searched for the perfect Pumpkin Roll I studied the ingredients, to make sure that the dessert would be well executed, and I would like to say that I succeeded!

Pumpkin Roll

Yield 1 Roll

Ingredients

Cake:
3 eggs (EGG011)
1 cup sugar (991842)
2/3 cup pumpkin (NCF4020)
1 teaspoon baking soda (991858)
1 teaspoon cinnamon (CQC065)
3/4 cup flour (991867)

Filling:
3 tablespoon butter, softened (880024)
8 oz cream cheese, softened (776002)
3/4 teaspoon vanilla (NFC1055)
1 cup powdered sugar (991841)

Method

Preheat oven to 350 degrees.  Line jelly roll pan 15.5 x 10.5 x 1-inch with wax paper.  In medium bowl mix together all cake ingredients and spread into prepared pan.  Bake for 12 to 15 minutes, until toothpick inserted comes out clean.  I recommend erring on the side of under baking, because once you refrigerate your roll it will not matter that it may be a bit soft and more difficult to initially roll.  Loosen cake from edges of pan; invert on towel, sprinkled with powdered sugar.  Carefully remove wax paper. I found that using a spatula for this step was helpful.  While hot, roll cake and towel from narrow end.  Cool on wire rack.  Mix together filling ingredients.  Unroll cake and spread with filling; re-roll, without towel, and wrap with foodservice film and refrigerate 3 hours.  This roll can keep in your fridge for 1 week.  Slice and serve.

Recipe from The Worship Center Cookbook “Sharing Our Best”, submitted by Sadie Crills

One Response to “Recipe Thursday-Pumpkin Roll”

  1. Great looking picture! Looks very tasty!

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