Cookbook | Ingredients | Recipes

| Dessert | Holiday

Pumpkin Roll is a traditional holiday dessert that's lovely to serve. The filling keeps the cake moist. This dessert can be prepared and kept frozen before the holidays.

Ingredients

• 1 cup sugar
• 3 eggs, beaten
• 2/3 cup canned pumpkin
• 3/4 cup flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 3/4 cup chopped pecans
• 1 8-oz. package of cream cheese
• 1 tsp. vanilla
• 2 Tbsp. butter
• 1 cup powdered sugar

Procedure for Cake

1. Preheat oven to 375 °F.
2. Mix sugar, eggs, and canned pumpkin in a large bowl until well blended.
3. Using a second bowl, mix flour, salt, cinnamon, and baking soda.
4. Fold dry mixture into larger bowl with pumpkin mixture.
5. Apply non-stick cooking spray or smear cooking oil onto shallow rimmed cooked sheet.
6. Line rectangular cookie sheet with greased parchment paper or waxed paper. Make sure to extend over the sides of the cookie sheet.
7. Pour batter evenly onto the lined cookie sheet.
8. Sprinkle batter with the chopped pecans.
9. Bake at 375 °F for 15 minutes.

Procedure for Filling

1. Do not mix in approximately 1/8 cup of the powdered sugar; it will be used later.
2. To make the filling, whip cream cheese, vanilla, butter and powdered sugar until smooth.
3. Set aside.

Procedure for Assembly

1. Lay a clean dish towel on a flat kitchen surface.
2. Evenly sprinkle towel with the powdered sugar that was set aside earlier.
3. Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar.
4. Loosely roll cake until cooled to allow cake to set.
5. Once cooled, unroll cake.
6. Spread filling over cake.
7. Roll cake again, but without dish towel.
8. Wrap in foil and freeze.
9. Once frozen, remove foil and cut into slices while still frozen.

Substitutions

• Any chopped nuts may be substituted.