What a beautiful morning to do some baking. I have the bread machine kneading the dough for the soft bread sticks. The pumpkin roll is already assembled and put in the fridge to chill. I just finished up cleaning the kitchen and the dishwasher is running. Now to run to the market and grab a chicken breast for dinner before heading outside to mow the grass. I love productive mornings.
This is by far my favorite pumpkin roll recipe. The only thing I did different from the original was to not add the nuts. I was tempted to grind them up and sneak them in. How can you not like nuts in baked goods? Weird family. If you use store bought canned pumpkin your roll's color will be darker than mine. I use neck pumpkins. So how do I know if this was a good batch? Well, Haillie scarfed down two pieces of pumpkin roll when she came in the door. Guess someone won't be eating dinner tonight.
Recipe found in Gooseberry Patch Taste of Autumn.
1 cup sugar
2/3 cup canned pumpkin
1 tbsp baking soda
3/4 cup all purpose flour
1 pkg (8 oz) cream cheese, softened
1 cup powdered suger
3/4 tsp vanilla extract
2 tbsp butter
Preheat oven to 375 ⁰F. Combine eggs, sugar, pumpkin, baking soda, cinnamon and flour; mix until smooth and set aside. Line a jelly-roll pan with wax paper sprayed with non-stick cooking spray. Pour pumpkin mixture into pan. Bake for 10 to 15 minutes.
Turn onto a towel that has been sprinkled with powdered sugar. Remove wax paper; roll up cake in towel and let cool. Combine cream cheese, powdered sugar, vanilla and butter; blend until smooth. Unroll cooled cake and spread with cream cheese mixture. Re-roll the cake without the towel; wrap in plastic wrap and refrigerate at least one hour. Unwrap and slice to serve.