Pumpkin Roll

Submitted by Hungry Hogareno

"Another ubiquitous recipe that seems to come from everywhere. Making this became a holiday tradition in my family...we'd get together over one weekend day, set up an assembly line and crank out a couple dozen. At the end of the day, we'd each have six or more to stash in the freezer, always at the ready. This recipe came from Greg many years ago and is one he got from a family friend who got it from her grandmother...and so on, and so on...it's that good. It quickly became a holiday favorite because it is so delicious; and because it freezes so well, it is easy to keep on hand for the whole season and also makes a splendid host gift. One caveat--the recipe doesn't double well, so if making several, it works out better to make them one after the other--another good reason for having a PR Party!"

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 16 1/2 inch slices, approx
• Serves: 16

ingredients

• CAKE

• 3 eggs
• 236.59 ml sugar
• 157.80 ml pumpkin
• 177.44 ml all-purpose flour
• 4.92 ml baking soda
• 2.46 ml cinnamon
• 236.59 ml walnuts, chopped
• extra powdered sugar, for dusting

• FILLING

• 226.79 g cream cheese, softened
• 236.59 ml powdered sugar
• 14.79 ml unsalted butter, room temperature
• 14.79 ml vanilla extract

directions

1. Preheat oven to 375 degrees.
2. Generously grease a jelly roll pan, place a piece of wax paper on it and grease that as well.
3. Place the eggs and sugar in a large bowl and blend with a mixer until creamy and sugar is dissolved. Add pumpkin, flour, baking soda and cinnamon. Mix until just combined. Pour batter into prepared jelly roll pan; sprinkle chopped nuts evenly over top of batter. Bake for 15 minutes.
4. While the cake is baking, spread a tea towel on a table or counter and sprinkle a generous amount of powdered sugar over the towel about the area of the jelly roll pan. (This works best by putting a couple of tablespoons of powdered sugar in a small strainer and shaking it gently over the area of the towel.) When the cake is done, turn out onto the sugared towel, carefully peel away the wax paper, and loosely roll the cake in the towel. Set aside for 20-25 minutes.
5. While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, then mix in vanilla. Unroll the cake and spread the filling evenly over entire surface to within about 1/2 inch from the edges. Re-roll the cake, firmly but gently so the filling doesn't get squeezed out making sure there are no air pockets inside. Wrap tightly in heavy aluminum foil and freeze.
6. Slices best when frozen, allow slices to sit at room temp for about 5 minutes before serving. Will keep, frozen, for several months tightly wrapped.

Reviews

[Sydney Mike]

This was another of my make-ahead trials, as I find new recipes to do during the winter holidays ~ This one is DEFINITELY A WINNER! In fact, the next couple of time that I make it, I'll be sure to make 2 & freeze one! I did toast the walnuts before chopping them & they contributed nicely to the overall taste ~ MOST SATISFYING! Thanks for a great keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]