My sister-in-law came to visit this weekend from school. Not thirty minutes after she arrived she asked if I’d make her some Pumpkin roll. I know how much you miss home cooked food when away at school, so we ran off to the grocery store to get supplies so I could send her home with a bunch of pumpkin roll. Its a wonderful fall treat. I look forward to making it every year. I’ve been itching for fall to hurry and get here and even more so after smelling the kitchen full of pumpkin and cinnamon. I can’t wait for fall!
Its easiest to double this recipe and make two large rolls. One 15 oz. can of pumpkin is exactly enough to make two rolls. I prefer pecans with this recipe, although I’m from Texas and pecans are must in the Lone Star State! My husband and brother actually prefer it without nuts, so that’s usually how I make it. Yum!
Pumpkin Roll
3 eggs
2/3 cup pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped nuts (optional)
Confectioners’ sugar for dusting
Preheat oven to 375 degrees. Line a 15x10x1 inch baking pan with a sheet of parchment paper (enough where it sticks out over the sides).
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle with nuts evenly on top if desired. Bake 15 minutes. Immediately turn out onto a linen towel dusted with confectioners sugar. Roll cake up in the towel, lengthwise. Allow to cool.
Prepare filling per directions below. Unroll cake, remove parchment paper. Spread with filling and re-roll. Dust with confectioner’s sugar.
Pumpkin Roll Filling
2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners’ sugar
Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.