Monday, December 22, 2008

Pumpkin Rolls

This is my Mom's recipe. She's practically famous for it.

*Warning* You're going to make an absolute mess and cover your kitchen with confectioners sugar, but trust me, it is SSOO worth it!

3 eggs (room temperature)
1 cup sugar
2/3 cup canned pumpkin
*You only need 2/3 cup of canned pumpkin! A small can will make about 2 rolls, a large can will make about 4 rolls*
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt

Beat eggs (room temperature!) on high for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.

Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Fold into pumpkin mixture. Make sure you use a spoon/spatula and NOT your electric mixer to fold in your dry ingredients. If you use your mixer it tends to deflate the eggs you just spent 5 minutes beating. Then you don't have enough batter to fill the pan and your edges get burnt and crusty.

Spread into a greased and floured jelly roll pan. Or line your pan with wax or parchment paper and spray that with cooking spray.

Bake at 375 for 15 minutes.

Sprinkle a dish towel with 1/2 cup confectioners sugar (Linen towels work better than terry cloth). When the cake is removed from the oven, turn it out onto the towel and sprinkle the top of your cake with another 1/2 cup confectioners sugar.

Roll up your cake and cool in the freezer for 10-15 minutes.

2 cups confectioners sugar
8 oz cream cheese (softened)
1/4 cup butter (softened)
1 tsp vanilla

While your cake is cooling, combine all your filling ingredients.

Unroll the cake and spread with the cream cheese filling. Roll it back up and wrap it in wax paper and aluminum foil.

You can store this in the fridge, but it's easier to cut and serve when it's frozen so I always put mine in the freezer.

1 comment:

Wendy said...

My hubby was asking me to make one of these. What size is the can of pumpkin....large or small?