Pumpkin Roll


FTFBadge

Thursday is BAKING DAY with kids! My 8 year old and my 20 months old daughters are always excited to have sticky hands and get floured face on a Thursday afternoon, hehe! It's so nice to see my kids having fun in measuring the ingredients, mixing the batter and kneading the dough. Thursday is a bonding day with my little bakers in our wee kitchen and every Thursday is indeed priceless.

For this week, we chose to make Pumpkin Roll with creamy cheese filling. Hubby bought a huge pumpkin last week to make pumpkin tempura and we were able to use just a quarter of the pumpkin and left us with 3/4 of the huge pumpkin which comfortably cooling off in the fridge. So I thought pumpkin roll is a good way to get used of it and we sure did a good choice. It's another yummy treat for the family.

Here are the ingredients you need to make pumpkin roll.

Ingredients:

Cake Ingredients:

3 eggs
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)

Cream Cheese Filling Ingredients:

1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar for topping

You can use the filling to cover the roll and decorate with the remaining filling and pecans.

Directions:

1. Preheat oven to 375 degrees F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
3. Add the egg mixture to the flour mixture and stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.
5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
10. Sprinkle with powdered sugar before serving.

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10 Comments

  1. Another delicious cake... FOR ME sis? hehehe

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  2. Gorgeous looking roll !!
    I know it's delicious, but it also look very professional

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  3. i love cakes! just don't know how to bake. visiting from FTF!

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  4. delicious.. i wish I know how to bake too..:(

    My Food Trip Friday

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  5. Wow, this looks neat. I can't even make a decent cupcake. Well, not yet but soon I will. I love baking but it seems baking does not want me.

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  6. wow, that looks lovely! great idea for bonding time, and i really like how you decorated the roll...haven't tasted Pumpkin Roll, yet, but would love to try!

    your sharing this delicious treat over at Food Friday is much appreciated, Kate
    happy weekend!

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  7. It's the time of the year where pumpkin is abundant. this looks a keeper

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  8. Yum yum!!! That's a perfect dish for this month! :)

    Late visiting for FTF. My share is the Sweet Potato Roll transformed into a Birthday Cake. Lol. You are welcome to stop by mine too! Thanks!

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  9. Looks so yummy! Love the pecans on top! Stopping by from Food Trip Friday!

    The Twerp and I

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