This simple Pumpkin Roll Recipe will soon bring to all who taste
A delightful smell and feel of Fall and Winter coming in haste.
Simple tastes and season combine, to bring smiles to the table round
Not a better Pumpkin Roll Recipe has It’s All Yummy to date found. 🙂
It may be my imagination or maybe just that I’ve opened my eyes, but I seemed to have learned a few things about pumpkins in the last few years. Now…don’t laugh too hard when I tell you a couple of them.
Yes, I probably should have known this before I passed through four or five decades of life. I figure there was just meant to be some surprises and welcomed new knowledge left in the trivets of time. So here I’m gonna share a few, if you kindly don’t mind.
I’ve lived a lot of places from the Deep South to the northeast, east coast but not the west, but the Midwest I call home. I never knew before that this is pumpkin land.
Perhaps my thinking is faulty and everywhere is pumpkin land, but it sure seems there are more pumpkins in the Midwest than I’ve ever seen in my life. The pumpkin patches are ginormous and stores and roadside stands are billowing with all sorts and sizes.
Here’s another tidbit of pumpkin knowledge. People really cook with these things.
It’s not all out of a can and all those pumpkins don’t become jack-o-lanterns. Now I know that may seem kind of funny to some folks, but really…I’d never really thought about that so much until I moved up here years ago to the land of pumpkin-plenty. But…the overabundance of pumpkin land makes one ponder what happens to all those pretty globes of plenty and so I began to learn even more.
I’ve since had and made some mighty tasty dishes with the pumpkin from town square. Purchased them from the Amish and just about anywhere.
They come in all sorts, shapes and sizes and they all taste quite yum. Though it requires a bit of learning to cook them to their best, it’s all just a matter of practice and you will love your own success.
This Pumpkin Roll recipe was one of my greatest discoveries for a couple of reasons. I had seen pumpkin rolls in the stores where I’ve lived around the states, but I had never tasted one. In fact, I thought they looked totally gross and probably tasted the same. Well, bite my tongue and eat my words, I should have been eating pumpkin roll all along.
Now I can’t promise about the store bought ones, but I will tell you this. If you accept the challenge and learn to put this recipe together, you will fall in love with pumpkin roll.
Of course, if you’re allergic or anything – don’t get silly and give this a try. You know you can’t eat pumpkin roll. 😉
If however, you are not prone to any kind of problems like that, you owe it to yourself to give this one a whirl.
So….to wrap up my pumpkin education for today…I learned how to make a knockout pumpkin roll and I learned this stuff is absolutely “Yummy”!
And here is the delicious Pumpkin Roll Recipe!
- ¾ cup self-rising flour
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¾ cup pumpkin
- 3 large eggs
- 1 teaspoon lemon juice
- 8 ounces softened cream cheese
- 4 tablespoons softened butter
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- You can substitute pumpkin pie spice for cinnamon, ginger, and nutmeg. For cake use 2 teaspoons pumpkin pie spice. For filling use 1 teaspoon.
- Confectioners’ sugar for sprinkling cake after done (about 2 tablespoons)
- Crushed walnuts or pecans
- Preheat oven to 350 degrees.
- Grease a 10”x15” jelly roll pan. Line the pan with waxed paper. Grease and flour the waxed paper.
- In medium bowl, mix together all flour and seasonings. Mix well. Set aside.
- Beat eggs and sugar together, then add dry ingredients.
- Mix well and pour into jelly roll pan smoothing well.
- Cook in 350 degrees oven for 15 minutes. Be careful not to burn. It cooks quickly.
- During baking, sprinkle kitchen towel/tea towel well with powdered sugar.
- Dump warm cake onto towel, throw away waxed paper and sprinkle cake with powdered sugar.
- Roll up the cake from the short side with the towel in it and allow to cool completely (about 30 minutes).
- During cooling prepare filling by beating all ingredients together until smooth and creamy.
- Once cake cooled, unroll and spread with the filling.
- Roll final product in crushed nuts of choice and sprinkle with powdered sugar, if desired.
- Roll the cake and filling back up. Wrap with wax paper and foil.
- Refrigerate or freeze. Great straight from freezer!
Serve it up for Trick or Treat parties, Thanksgiving, Christmas or any holiday. Add some fun decorations or a sprinkle here and there and you’ve gone from casually delicious to decadent and spectacular all in one dessert.
You can sprinkle powdered sugar on the cake just prior to serving.
If removing from freezer, cut in slices when partially thawed.
There it is and there you have it.
It might seem simple, but if you’ve never made a pumpkin roll it might seem a bit over daunting. Don’t worry a bit. I followed the directions step by step the first time I made one of these. It came out perfect the first time around.
Make your first pumpkin roll or your 100th perfect the first time too.
It’s All Yummy is here to help test out your recipes, share ours and share everyone’s’ cooking wisdom and know how.
Keep a close eye for changes over the next few weeks.