Thanksgiving Pumpkin Cake Roll

Thanksgiving Pumpkin Cake Roll

Get a head start on your homeschool holiday baking with this easy-to-make, mouth-watering pumpkin recipe. Perfect for serving relatives or feeding your tribe of hungry homeschooling "Indians," this delicious pumpkin roll serves ten people and can be made ahead of time and stored in your freezer until Thanksgiving.


INGREDIENTS

Cake Roll
3/4 cup white flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
2/3 cup canned pumpkin
3 large eggs
1 cup white sugar
1 cup chopped walnuts (optional)
1/4 cup confectioners' sugar

Cake Filling
1 - 8 oz. pkg. softened cream cheese
1 cup confectioners' sugar
6 tbsp. softened margarine or butter
1 tsp. vanilla
1/4 cup confectioners' sugar (optional)


DIRECTIONS


Step 1:
Lightly grease a 15 x 10-inch jelly-roll pan with vegetable shortening. Next, line the greased pan with wax paper and also grease and flour the wax paper. Sprinkle confectioners' sugar on a thin cotton, flour-sack kitchen towel, so the cake won't stick when rolling it up.

Step 2:
Mix the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In a large mixing bowl, beat the eggs and sugar until thick. Add pumpkin and stir in the flour mixture. Spread the batter evenly into the greased pan lined with wax paper and sprinkle with nuts if desired.

Step 3:
Bake at 375º for 13-15 minutes or until the cake springs back when touched. Remove from oven and immediately loosen cake from pan and turn upside down onto towel prepared with confectioners' sugar. Carefully peel the wax paper from the top of the cake. Starting with the narrow end, roll up the cake and towel together and lay them in a way that the cake remains rolled up while cooling on a wire rack.

Step 4:
Blend the cream cheese, confectioners' sugar, butter, and vanilla until smooth in a small bowl. Unroll the cake carefully and remove the towel. Spread the cream cheese mixture over the cake and re-roll. Wrap in plastic wrap and refrigerate or freeze. Before serving, create a more finished effect by sprinkling the pumpkin roll with a small amount of confectioners' sugar.

Comments(3 comments)


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CHERLYNN B 11/05/2009 06:20:06

Thanks for the tip! Great to have a recipe we can make ahead of time and freeze! I so love having things in my freezer I can quickly grab to serve!

REBECCA H 11/05/2009 08:23:42

I am not a \"baker\" though I would love to be. I\'ve never failed at anything I\'ve attempted to make but for some reason I feel intimidated (or over whelmed) by all the ingredients that home baking calls for. My husband gets a very pleased smile on his face when I am \"in the kitchen\" and I know that this would be a very nice surprise for him. I\'m going to give it a whirl and try to do this. I will let you know how it turns out. Thank you for the detail in the instructions and making it all so clear on each step.

DONNA H 11/05/2009 08:25:20

I haven\'t used a flour sack towel or wax paper in years. I wonder if parchment paper would work? I love the idea of this recipe. Thank you!

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