Pumpkin Roll has been a family tradition at Thanksgiving time for as long as I can remember. My mom was given the recipe many years ago at a Woman’s Event at church, over the years we have changed the recipe and made it our own. I remember when I was about 5 years old and living in Florida, we were having a garage sale and my mom set out a plate of her Pumpkin Roll to give samples. At the garage sale a Restaurant owner ate a bite of the pumpkin roll and was immediately in love with it! He asked her to bake several rolls for his restaurants, after that the word was out! My mom and I made countless pumpkin rolls for restaurants and friends, my mom turned her pumpkin roll into a business. We had the business for about two years. Now that I am older and love to cook I have taken over the making of the pumpkin roll, I now carry on the tradition ever year.
100% pure pumpkin, we have used Libby’s for as long as I remember.
The batter spread evenly, ready to go into the preheated oven.
Now onto the filling for the Pumpkin Roll
Moms Pumpkin Roll
3/4 cup flour
1/2 tsp cinnamon
1 tsp baking soda
2/3 cup pumpkin puree
3/4 cup sugar
Preheat oven to 375. Mix flour, cinnamon, and baking soda then set aside. In another bowl mix remaining ingredients until smooth. Add in flour mixture half at a time slowly in pumpkin mixture. After all of the ingredients are mixed together and smooth, pour the batter onto a jelly pan/ large cookie sheet lined with wax paper. Make sure the wax paper is hanging over the pan so that when it is done cooking you can hold onto the wax paper to take it out of the pan. Place the batter into the preset oven for 15 minutes, while the batter is in the oven prepare another piece of wax paper on the counter with powdered sugar dusted onto it. Once the cake is done in the oven pull the cake out of the pan and turn it out on to the piece of wax paper you have on the counter. Quickly pull the cake off of the wax paper you cooked it on, if the cake starts to stick to the wax paper when you are peeling it off use a serrated knife to pull the cake off of the wax paper. Once the cake is off the wax paper you cooked it on roll the cake onto it self with the wax paper dusted with powdered sugar let it cool. Once the cake is cooled go ahead and make the filling for the pumpkin roll.
Filling for Pumpkin Roll
3 TBS butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract’
Cream the softened butter and cream cheese with a mixer. Once the butter and cream cheese are smooth slowly add in the powdered sugar in small increments. After you have added all of the powdered sugar into the cream cheese and butter mixture and it is smooth add in the vanilla. Spread the cream cheese filling into the cooled pumpkin roll, make sure the filling is evenly distributed through out the pumpkin roll. After you have spread the filling, reroll the pumpkin roll in a new piece of wax paper, tape the ends of the wax paper onto it self so that the Pumpkin Roll is completely covered. Enjoy the Pumpkin Roll out of the fridge.
- Six Yummy Organic Pumpkin Recipes You Can Make for Thanksgiving! (inhabitat.com)
- 12 Pumpkin Sweets for Thanksgiving Feast (formulamom.com)
- Pumpkin Spice Roll Recipe (kraftrecipes.com)