Pumpkin Roll


Hello,  The big count to Thanksgiving Dinner has begun at a lot of homes in America.  Most of the planning and shopping are finish and now the baking starts.  At least at our house it seems to go in this direction every year.  But at our house we first have a birthday to celebrate. That means chocolate cake with marshmallow icing and sprinkled with coconut. This has been the cake request every year since he was two.  He love it, for dinner it always meat loaf with mac and cheese homemade of course!  I’ll post the birthday recipes later.

For today it back to Thanksgiving and pumpkin roll with cream cheese filling.  The look great and taste great they are also quick and easy to whip up and seem to be  requested item for holidays.  I like to spice mine up a bit by with the addition of ground clove and cardamom.  This gives it a different flavor than regular pumpkin pie spices.  You have to keep everyone guessing and the addition taste great.

 Pumpkin Roll

Pumpkin cake, also called pumpkin roll, is easy to make and sure to please, perfect for Thanksgiving or Christmas parties. Try this pumpkin cream cheese recipe once and you’ll be making it often!

45 min.prep time 2 1/2  total time hours



Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned or fresh 100% Pure Pumpkin (not pumpkin mix)
1 cup chopped walnuts, if desired


1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter softened at room temperature
1 teaspoon vanilla
Powdered sugar, if desired


Heat oven to 375°F. Grease 15x10x1-inch jelly roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar,butter at room temperature and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..



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