Friday, October 30, 2009

Delicious Pumpkin Roll

Hmmm... Pumpkin Roll.. just the thought conjures up thoughts of Autumn, jack-o-lanterns, crisp leaves.. and, of course, Thanksgiving.. my favorite holiday!

This is a perfect time of year to enjoy this beautiful dessert. It's really quite simple to make (I promise), and everyone will think you worked hours to create this delight.

Here are the ingredients for the batter...

For the cake, you will need...

2/3 c. canned pumpkin
1 c. sugar
3 eggs
1 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3/4 c. flour
Confectioner's sugar for dusting
1/4 c. chopped walnuts

Place sugar, flour, baking soda, eggs, pumpkin, cinnamon and nutmeg in a large mixing bowl and mix thoroughly. Lightly grease a 12" by 18" jelly roll pan and then line it with waxed paper and then lightly grease the paper. Pour batter into prepared pan and smooth with a knife to level the batter.

Add chopped walnuts on top of the batter.

and then bake in a 375 degree (F) oven for 15 minutes.

Here's a pic of the cake after baking has been completed.

Can't you just about smell the cinnamon, nutmeg and pumpkin? Yum!

Turn the cake onto a white linen kitchen towel that you sprinkled with confectioner's sugar and slowly peel off the wax paper.

Re-roll the cake... and keep it in the kitchen towel. Allow it to cool completely on the kitchen counter. As it cools, it will retain the curled form.

Once the cake is completely cooled, prepare the filling. You will need...

1 1/4 c. confectioner's Sugar
1 8oz. pkg of cream cheese
1 tsp. vanilla extract
2 tsp. butter

Blend with mixer until smooth.

Yep.. that's a retro '50's Kitchenaid Mixer (bought a pink one by mistake - note to self, check labels before purchasing items)

Unroll the cake....

And cover with the cream cheese filling...

Then re-roll the cake.

Here's what it will look like all rolled up again... then cover with foil and place in refrigerator until you are ready to serve.

To serve.. dust top lightly with confectioner's sugar

And cut into slices to serve.

I hope you have the opportunity to try this amazing dessert. It really is a very easy and delicious finish to a Sunday supper!
Leave me a comment and let me know what you think!
Thanks for stopping by.


  1. Hi Peggy, thought I follow the link to see why you want to push Martha out of the way!! Now I get it, lol!!

    I love to cook (when I get the time to do it!). I would love to try this but I don't think we can get tinned pumpkin in the UK!! Will follow your other recipes with interest though.

    Caryn xxx

  2. Hi Peggy, love this site. I also like to bake and have placed some of my pics on my crafting blog. Received many compliments and requests for my Crustless Milktart recipe. May I should think of creating a foodie blog some day. I'll visit often, so keep on cooking! Hugs Sharon x

  3. Hi friend, this is my first time visiting your site! I am so excited - this is AWESOME! My mom always made this. It is near and dear to my heart. She hasn't made it the last couple of years, though...guess I'll have to start making it.


Thanks so much for stopping by. Your comments are important to me and I read every one of them! Hugs, Peggy

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