Things are starting to heat up here in Pennsylvania now that spring is finally here, so today I decided to do some baking. My family loves a good homemade pumpkin roll so this morning I got up early and baked one for them. Here is my grandmother’s recipe!
Homemade Pumpkin Roll Recipe
Cake Roll Ingredients:
2/3 cup pumpkin puree
3/4 cup flour
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
3 large eggs
Cream Cheese Filling Ingredients:
8 oz. pkg. cream cheese, softened
1 cup confectioner’s sugar
1 1/2 teaspoons vanilla extract
2 teaspoons butter, softened
Preheat oven to 350 degrees F. In a large mixing bowl combine together the pumpkin puree, flour, sugar, cinnamon, baking soda and eggs in the order they are given in the recipe and beating after each addition. You will want to use a good electric mixer and beat the batter until well combined.
Grease a jelly roll pan or line it with a nonstick silicone baking mat. Pour batter into the jelly roll pan and use a spatula to make sure it is even. Place pan into the oven and bake for 12-15 minutes. Remove from oven. Place a clean cotton or muslin dish towel onto your counter and turn the baked pumpkin roll out onto the top of it while hot. Roll the pumpkin cake and towel up like a sleeping bag and let the cake cool for 1 hour.
In a large mixing bowl beat together the cream cheese, confectioner’s sugar, vanilla extract and butter until creamy and smooth. Unroll your cooled pumpkin cake so that it is flat, remove the towel. Use a knife or silicone spatula to spread the cream cheese filling evenly over the baked pumpkin cake. Roll up the cake again and place it in plastic wrap or aluminum foil. Store it in the refrigerator until serving time. Right before serving you want to slice it into individual portions.
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