Pumpkin Cake Roll

  This was my #1 favorite Pumpkin Dessert when I was a kid.  I have been wanting to make it for 11 years now, but was just too scared.

  The roll up part seemed to tricky!!!!!  However, since I have conquered my fear of yeast packets, I figured I could handle rolling up a cake.  And I DID!  With my Mommy’s help of course.  🙂

(I had her stop by after work to assist me, but it was super simple, way easier than I thought!)

  Just make sure to work quickly, once the cake cools, it cracks, so it should already be rolled by that point.

Pumpkin Cake Roll

{click title to print}

Pumpkin Cake Roll

Ingredients

FOR THE CAKE:

  • 3 whole Eggs
  • 1 cup Sugar
  • ⅔ cups Pumpkin
  • 1 teaspoon Lemon Juice
  • ¾ cups Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ½ teaspoons Salt
  • 1/2 cup chopped pecans {optional}

FOR THE FILLING:

  • 1 cup Powdered Sugar
  • 6 ounces, weight Softened Cream Cheese
  • 4 Tablespoons Butter, Softened
  • ½ teaspoons Vanilla
  • Powdered Sugar (for Sprinkling)

Preparation Instructions

Beat 3 eggs for 5 minutes, then add sugar, pumpkin, and lemon juice. Add in dry ingredients, flour through salt and beat until combined.  Stir in nuts if using.
Prepare a 15x10x1 inch pan with wax paper. Scrape cake batter into pan and spread evenly. Bake at 375 F for 15 minutes.
While this bakes, shake powdered sugar over a tea towel.
Make filling by combining all ingredients and whipping until smooth. Everything needs to be ready before the cake comes out!
Pull cake from the oven and let cool no more than 5 minutes before flipping it over on to your powdered sugar tea towel. Working the short way, roll up cake roll with the towel. Cool another 5 minutes and while cake is still warm, unroll, spread with filling evenly and all the way to the edges. Quickly re roll again or it will crack. Wrap with saran wrap and cool in fridge until serving. Sprinkle with more powdered sugar before serving.

Enjoy! I know I sure did, 3 pieces. 

That was a true confession right there….
Tee hee!  🙂

Hugs, T

 

Pumpkin Chocolate Chip Cream Cheese Squares

  I just woke up from my nap at the dinner table, for real!  Just closed my eyes a second and poof, goner.   Last time I did that, I was pregnant.     NO WORRIES, that is not it. … Continue reading

Feeling “Fall-ish”

  I am feeling “fall-ish” today! Maybe it’s because this is my view from my kitchen window. 

Or maybe because our house was COLD this morning when we all got up, or because the kiddos requested slow-cooked cinnamon raisin oatmeal for breakfast, or that we recently went to the local fruit stand for their fresh apple cider.  Maybe it’s because, even when it warms up in the afternoon, there is still crispness to the air.  Whatever it is, I am loving fall and all it entails.  

 I feel so blessed to live in a place that allows me to see all 4 seasons, and even though I could do without January and February, it’s all worth it in the end when spring shows up again.

   This is the time of the year where I start using my oven again, something I avoid as much as possible in spring and summer! Soups are sounding good, but I have yet to make any, so those recipes will come later. 

   For now, we have been trying things with pumpkin or apples.  The kids LOVE to help in the kitchen! I do try to limit their “helping” to non-dinner projects most of the time, since mom can barely get dinner done fast enough for hungry tummy’s without “helpers”!

Here are the links to our favorite fall recipes so far:

Pumpkin Whoopie Pies  A delicious twist on the traditional oatmeal creme pie. Easy to make, looks professional, and has the perfect amount of pumpkin flavor without overpowering. The frosting is to die for! YUM!

Caramel Apple Bread  This delicious combination of favorite flavors makes an out-of-this-world addition to breakfast or dessert! We made a cinnamon sugar butter to go along with this bread. I just ran the bread machine through the dough cycle, then baked it in our oven instead. The apples make it the bread stay moist for days!

Apple Skillet Cake  Delicious! The iron skillet just makes it that much better. We used apples from our apple tree instead of the granny smith. Also, we made a homemade caramel sauce to drizzle over the cake and vanilla ice cream! Yum! It was a hit!

 The next things I want to make are S’mores cups and Pumpkin Cream Cheese squares.  Recipes to come after they get the Ferguson stamp of approval! 🙂  

Happy Fall!

~T