Pumpkin Roll

I am back… God has healed me and I am able to enjoy life again woohoo! This Thanksgiving is going to be extra special with all that I have to be thankful for. I thank all of you that have been praying for me ,words can’t express how thankful I am for you!   Today I thought I would update the pumpkin roll recipe. We are making a couple of pumpkin rolls for friends that provide service for us over the year. For the past few years I have been trying to convert my mom to using parchment paper instead of wax paper for baking the pumpkin roll on, well today was the day that we tried it and what do you know it worked like a dream! Our pumpkin roll recipe is perfect for Thanksgiving dessert, elegant but no fuss. Let me know your Thanksgiving traditions, one of my family’s is to bake pumpkin rolls for people who have provided us with excellent service through out the year. I hope all of my American friends have a wonderful Thanksgiving filled with family, love and God’s richest blessings!
Find out more about my pumpkin roll recipe and tradition after the jump 🙂 
Today I am re-posting my pumpkin roll recipe, I originally posted the recipe on November 19, 2013. I have taken new pictures of the pumpkin roll since I have progressed in my food photography as well as bought a new camera. I hope you enjoy this recipe as much as my family has for years!

November 19, 2013
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.

Moms Pumpkin Roll

1 cup flour

1/2 tsp cinnamon

1 tsp baking soda

3 eggs

2/3 cup pumpkin puree

1/2 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 parchment paper. Make sure the parchment paper is hanging over the pan so that when it is done cooking you can hold onto the paper to take it out of the pan. Place the batter into the preset oven for 10-15 minutes, while the batter is in the oven prepare a 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 parchment paper you cooked it on. Once the cake is off the parchment 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.

Pumpkin Roll

 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.

The Ingredients for the pumpkin roll.

100% pure pumpkin, we have used Libby’s for as long as I remember.

The flour, cinnamon and baking soda in a measuring cup.

Sugar, pumpkin puree, and three eggs.

Mixing the puree, eggs, and sugar together.

Adding the flour mixture into the pumpkin mixture.

Scraping the batter onto the wax paper lined jelly roll pan.

The batter spread evenly, ready to go into the preheated oven.

Timer set and oven heated.

Peeling the wax paper off of the pumpkin cake.

Rolling the hot pumkin roll up in wax paper dusted with powder sugar to cool.

Now onto the filling for the Pumpkin Roll

Softened butter and softened cream cheese.

The creamed butter and cream cheese being mixed with powdered sugar.

Spreading the cream cheese filling into the pumpkin roll.

The pumpkin roll with filling ready to be wrapped in wax paper to go in the fridge.

The finished product.

Moms Pumpkin Roll

3/4 cup flour

1/2 tsp cinnamon

1 tsp baking soda

3 eggs

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.

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