Pumpkin Roll

To my fellow bloggers,


Today's post goes hand in hand with the holiday season, I decided to make pumpkin roll. Pumpkin roll is a cake based dessert with cream cheese filling. I decided to choose this recipe because I've always loved pumpkin and pumpkin is a feel good type of dessert that is perfect for the holidays. In the recipe it says "Grease a 17 1/2 x 11 1/2 inch jelly roll pan." I decided not to use a jelly roll pan instead I was able to use a normal cookie sheet and grease it and add wax paper it made getting the cake of the pumpkin roll easier to get out of the pan and onto the towel. The ingredients for the pumpkin roll were:
For the cake:

 1 1/2 cup sugar

4 eggs

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 cup pumpkin

1 1/2 tsp baking soda

1 cup + 2 tbl. flour

1 tsp. vanilla (Optional)

For the filling:

8 ounces light cream cheese

1 cup powdered sugar

1 tbl vanilla

1 tbl margarine

For the first step of the pumpkin roll you add the pumpkin, sugar and eggs in a bowl and beat them together. The recipe says to beat those ingredients for 3 minutes, but I did a little bit longer than three minuets just to make sure that I blended everything well, extra blending didn't effect the outcome at all.   

This is when the pumpkin mixture is completely blended together

The next step of this recipe is to prepare the pan and the recipe said to use a jelly roll pan but instead I used a regular cookie sheet and sprayed it with pam and put wax paper over it which would allow the cake to come out of the pan easier.

This is the cookie sheet with the wax paper on a big thing to remember is to make sure the wax paper is covering all sides of the pan

The next step of this recipe is to pour the batter evenly into the pan so that the cake bakes evenly. The cake only has to bake for 14 minutes or until golden brown.

This is the pumpkin batter somewhat being spread out evenly there are a few areas that aren't even but that won't affect the baking too much.

The next part of this recipe is to let the batter bake. While the batter is baking I decided to start the cream cheese filling. The cream cheese filling is probably the easiest part of the whole pumpkin roll, to start all you have to do is put all of the ingredients into the mixer and mix them all together and make sure to blend all the bumps in the cream cheese.

This is the cream cheese filling after being completely blended not sure if you can tell but there are still some bumps of cream cheese and butter in the filling but that's ok. After you're done blending you put it into a covered bowl and put it in the fridge.

The next part of this recipe is to let the pumpkin cake cool and then you need to lay out a very thin towel that has sprinkled powdered sugar on it, after the cake is cooled you need to flip it onto the towel this will be easy because I greased the pan and put down wax paper before pouring in the batter. After I put the pumpkin cake on the towel you have to carefully take the wax paper off of the cake it usually comes off pretty easy.

This is the thin towel with powdered sugar on it the wax paper is still on the pumpkin cake in this picture but it comes off really well.

After you get the wax paper off you have to roll the pumpkin roll up while being in the towel then place it in the fridge to let it cool down.

This is the pumpkin roll when it's rolled up then you place it in the fridge

The next step of this recipe is to let both the pumpkin roll and the filling completely cool, then you need to unroll the pumpkin roll and spread the filling over all of the pumpkin cake and after the filling is completely spread on the cake I rolled the pumpkin roll back up, I messed up a little bit and rolled the towel with the cream cheese filling so the towel stuck to the filling a tiny bit but not to bad but make sure to roll the cake then put it in saran wrap and put it back in the fridge. After it is cooled long enough I decided to slice it and serve.

- What is your favorite holiday dessert?