Pumpkin Roll Recipe
Happy week of Thanksgiving – this is a time for recipe prep, assigning family members to different dishes, baking, traditions, and for me trying something new. :) One of my favorite family friends always brought a pumpkin roll filled with cream cheese to our Thanksgiving dinner, her name was Dolly and she was the sweetest lady ever. Dolly has since passed of cancer, but in her honor I decided to give my version of her classic a try even though I do not really like to bake. :) So my daughter Laila and I got busy in the kitchen yesterday and here is what went down!
What you need :
For the Cake:
2/3 can pumpkin puree
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon orange zest
a pinch of salt
For the Filling :
7 oz cream cheese – room temperature
1 teaspoon vanilla
1 teaspoon butter – room temperature
2 TBSP confectioners sugar
1-2 tablespoons fresh orange juice – to taste ( I like 2 )
Okay, first step wet ingredients – in a mixing bowl with a hand blender beat the 3 eggs for a few minutes – then add in the sugar and beat a few more minutes until it looks like a smooth, light yellow color and it thickens a bit. Then add in both extracts and the pumpkin and continue to beat another 3 minutes or so.
Next the dry ingredients- in a large mixing bowl add the flour, cinnamon, salt, ginger, baking powder, orange zest and mix well to combine.
Next add the dry ingredients into the wet a little at a time and stir and fold with a plastic baking spatula until everything is incorporated.
For the pan – take a baking sheet about 15 x 10 or near that and line it with wax paper and spray that with cooking spray – then add the batter to it and spread it out in an even layer – then bake at 375 for 13-15 minutes until its done and it “springs back ” a bit when you touch the top.
( Here is the tricky part :) – While the cake is cooling – take a clean kitchen towel and sprinkle confectioners sugar all over it – then take the cake in the wax paper in your hands and flip it over onto the towel and roll it up in the towel and set aside to cool completely.
Now the filling – in mixing bowl add the butter, cream cheese, juice of orange, confectioners sugar and the vanilla extract and beat until fluffy.
Okay the last part finally!!! LOL :) Un-roll the cake and spread the cream cheese mixture all over and then gently roll it up and cover it in plastic wrap and put it in the refrigerator for at least 2 hours before cutting it into slices and enjoy!
This was a process for sure but it was well worth it for this delicious treat ! I really feel like Dolly is smiling down on me and very proud I tackled her Thanksgiving baking tradition and I am blessed to now share it with my family and yours!