Wednesday, October 10, 2012


This recipe is the only food that I cook every year and still can't wait to eat.
Right away.
While I'm making it.
It took so much will power not to ingest the ingredients.
In their packaging.

Dry Ingredients:
3/4 c. flower
1/2 tsp. baking powder
1/2 tsp. baking pop (we are from Michigan- helloo)
1/2 tsp. cinnamon 
1/2 tsp. cloves (or nutmeg, which I used...who keeps cloves around?? good for you if you do.. you are on top of things!)
1/4 tsp. salt

Mix dry ingredients together in a large bowl.

Wet Ingredients:
3 free range eggs :)
1 c. granulated sugar
2/3 c. PUMPKIN
Beat sugar and wet ingredients together until sugar is dissolved in a smaller bowl.
Slowly pour wet ingredient into dry ingredients. Beat until smooth.

TRICK: liberally grease the pan. I used a non-stick pan AND cooking spray. You do not want the cake  to stick to the pan! You can also use wax paper if you're paranoid.

Pour batter into shallow 13x9 jelly roll pan. It will seem like there is not enough batter, but try your best to spread it evenly. Preheat oven to 375 degrees.

I FUCKING love this picture.

Liberally sprinkle powdered sugar over a thin, clean towel a little bigger than the size of the pan. Bake for 12-15 minutes or until it springs back when you touch it. Immediately turn the pan upside down onto the sugared towel. The pan will be hot, so while wearing an oven mitt, pound the bottom of the pan to release the cake. If you greased the pan enough, the cake should come out easily. 
Sprinkle powdered sugar over the top.

Roll the cake with the towel very tightly.

Cream Cheese Filling:
1 package of cream cheese
6 tbsp. salted butter or margarine, softened
1 c. powdered sugar
1 tsp. vanilla extract

Let the pumpkin roll cool.  Beat cream cheese filling ingredients together until smooth. Then, carefully unroll the cooled cake and spread the cream cheese filling. Try not to put too much near the edges of the roll or it will ooze out. Tightly roll the cake again and refrigerate for at least 3 hours before serving.

TRICK: When serving, run the BREAD knife under hot water every couple slices to make clean, even cuts so the swirls look their best 
I make this recipe every year around this time and take it to any holiday dinner I am invited to. It's a crowd pleaser and a me pleaser. I also will often make about 3 rolls at a time and freeze a couple. You can cut it in half for a small gathering or take the whole one for a big feast.

 Comment if you've tried my pumpkin roll, please!

 Happy Pumpkin Season >^^<


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  1. Kelly is this your blog!? I fucking love pumpkin roll by the way.
    - your cousin mark

  2. haha thanks Mark - remind me to make you some next time I see you!