Sunday, December 14, 2008

Pumpkin Roll and a Cinnamon Cream Cheese Kick

I don’t know about you, but I have about a dozen cans of pumpkin left over in my pantry from Thanksgiving. Every year I do this. I run to the market in the first glimmer of fall and I grab as many cans of pumpkin my cart can possibly carry for fear that I (or the market for that matter) may just ‘run out’.

The festivities of Thanksgiving are long over, but it is still technically fall and I am still craving pumpkin. (I say this with a small snort of laughter because there are several inches of snow on the ground in the Northern Detroit area).

So if you have holiday parties coming up and are craving that warm pumpkin goodness, check out this pumpkin roll. This recipe is a classic and should be, in my opinion, part of everyone’s repertoire for the fall/holiday season. Oh, and did I mention this pumpkin is paired with cream cheese frosting? See, I knew I could convince you.

Tip: Don’t let the intricate look of this dessert fool you…it’s very simple, it’s fun, and most importantly…it will impress your guests. At least...mine were impressed :).

Pumpkin Roll
Recipe derived from Libby's on

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 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup powdered sugar, for the top (optional)


PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan and line it with wax paper or parchment paper. Grease and flour paper. Sprinkle a towel with powdered sugar; set aside.

Prepared towel
In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt with a whisk. Set aside.
In a medium sized bowl, beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Cake in the oven

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared (sugared) towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

All wrapped up, snug in its blanket

For the frosting: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
Frosted, unrolled cake
Reroll cake. Sans towel.
Rolling! Done!
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


oh that's just PEACHY! said...

Bonus! I've been wondering how to properly make pumpkin rolls! (Mine was less than classic this past Thanksgiving...) Thanks for blogging...I love your posts!

Sweet as Coco said...

Thank you for the nice comments 'peachy'! I love the rolls too...and I know what you mean...sometimes pictures really help. I think I want to make a ginger or chocolate one next. mmm!