Pumpkin Roll Recipe

Today I’m doing something that I rarely ever do. I’m sharing a recipe. A pumpkin roll recipe. And I’m blaming Terrie from Decorate and More With Tip because she’s head of the DIY Challenge. The challenge this month? To share a fall recipe of course!

 

Here’s a great big shout out to Terrie for wrangling us every month and coming up with the best challenges.

If you are coming here from Nicky’s welcome, I’m so glad that you are here!

Pumpkin Roll Recipe

Ingredients:

3 eggs

1 cup  sugar

2/3 cup  cooked pumpkin

1 teaspoon lemon juice

3/4 cup  flour

1 teaspoon baking powder

2 teaspoons  Cinnamon

1 teaspoon  Ginger

1/2 teaspoon  nutmeg

1/2 teaspoon  salt

Filling:

1 – 8 ounce cream cheese

1/4 cup butter or margarine

1 cup powdered sugar

1/2 teaspoon vanilla

Step 1:

Pre-heat oven to 375 degrees.

Grease and flour a jelly roll pan. ( I like to use Pam baking spray)

Beat eggs for 5 minutes.

Step 2:

Gradually beat in sugar, cooked pumpkin and lemon juice.

Step 3:

Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt.

Add the flour mixture to the pumpkin batter and mix until evenly combined.

Step 4:

Pour batter into greased jelly roll pan and spread evenly.

Bake in 375 degree oven for 15 minutes.

 

Step 5:

While roll is baking, lay out a cotton, lint free kitchen towel.

Liberally sprinkle powdered sugar over the towel and spread.

Step 6:

Once your roll is done cooking, immediately turn out onto the sugar covered towel.

Starting at a narrow end, roll towel and cake together.

Step 7:

Place towel rolled pumpkin roll in the freezer.

I leave mine in for a couple of hours to set the roll shape.

You can leave overnight if need be.

 

Step 8:

Make filing.

Mix your room temp cream cheese, butter or margarine, powdered sugar and vanilla until it’s smooth and creamy.

Step 9:

Remove your towel covered roll from the freezer.

Gently unroll the towel from the towel.

Spread your roll icing evenly over the pumpkin roll.

Gently roll the pumpkin roll back up.

Wrap in saran wrap, then wrap in aluminum foil and return to the freezer.

You can keep it frozen up to 6 months.

I like to keep it in the freezer until right before serving.

To serve, sprinkle with powdered sugar and slice.

You are ready to enjoy your Pumpkin Roll.

Once you have cut the pumpkin roll, store in the refrigerator.

This pumpkin roll recipe is one of my family’s favorites and I hope that you enjoy it too!

Now I hope that you will join me in visiting all of the other DIY Challenge participants.

Next on the list is Corine at Junk To Gems, I can’t wait to see what fall recipe that she is sharing.

Also, I’ve listed the rest of the participants below so that you don’t miss out on their fall recipes either!

DECORATE AND MORE WITH TIP | THE HOUSE ON SILVERADO | PATINA AND PAINT

 

JUNK TO GEMS | CLOCHES AND LAVENDER | BLUESKY AT HOME

PALLET AND PANTRY | LE CULTIVATEUR | THE HOUSE HOUSE

 

Until next time…

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