Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

A few years ago, we spent Thanksgiving in Florida where most of Marcel’s family lives. At that time, we just came back from an extended trip to Europe and sorely missed the food. However, as soon as Marcel’s mom whipped up this recipe, we forgot all about the pain au chocolats, the dulce de leches, and the gelatos. I was hooked. That same year, we spent Christmas at my family’s home in Dallas where I introduced this recipe. They loved it too! Soon after, my mom and I went into full production. Every Christmas party we were invited to, we took one with us. Everyone wanted the recipe. Just before we left Dallas, we made 3 more rolls to keep in the freezer for future occasions. Since then, this has become one of our favorite holiday desserts.

Pumpkin Roll

Notes:

1. I reduced the sugar in both the cake and filling from 1 cup to 3/4 cup like I always do. I find that it is sweet enough and even brings out the pumpkin flavor more.
2. Refrigerate for at least an hour before consuming. Even better the next day and you can even freeze it if desired.
3. This is not a secret recipe as google will tell you. Feel free to tailor it (carefully) according to your taste.

Cake:
3 eggs
2/3 cup pumpkin puree (5.4 oz)
¾ cup sugar
¾ cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
½ cup chopped pecans
1/8 teaspoon salt

Filling:
8 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla extract
¾ cup confectioner’s sugar

Preheat oven to 350 degrees F

Cover a 10″ x 15″ jelly roll pan with wax paper. Trim excess wax paper.

Cake:
Beat eggs, pumpkin puree and sugar together. Mix flour, baking soda, salt, and cinnamon in another bowl. Add the dry ingredients into the pumpkin mix. Beat until smooth.
Pour the mixture on the prepared pan. Spread over the entire pan using a spatula. Sprinkle chopped pecans on top. Bake 12-15 minutes or until done.

Once the cake is done, turn upside down on parchment paper. The cake should now be on the parchment paper. Carefully remove the wax paper. Roll the cake with the parchment paper in it all the way to the end while warm. This helps it stay “rolled”. Let cool completely.

Filling:
Beat all ingredients together. Unroll cooled cake, removing the tea towel. Spread filling evenly on the entire cake. Roll the cake carefully into a log.

Sprinkle with confectioner’s sugar just before serving.

This entry was filed under: Family, Foodie, PDX local, Travel