by Lauren Richardson
Thanksgiving is just around the corner, and the holidays are notorious for copious amounts of food. But the same old treats year after year can get a bit boring. To spice up this year’s Thanksgiving dessert, try making a pumpkin roll. It’s one of my family’s holiday favorites. It may take a while, but trust me; the end product will be more than worth it!
- 3 eggs
- 3/4 cup sifted flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 tablespoons ground cinnamon
- 2/3 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup chopped walnuts
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Cream Cheese Filling:
- 1 cup sifted confectioner’s sugar
- 6 tablespoons softened butter
- 1 8-ounce package cream cheese
- 1 teaspoon vanilla
1. Preheat the oven to 375 degrees. Grease a standard jellyroll pan, and line it with parchment paper. Grease and flour the parchment paper thoroughly. Sift together the dry ingredients, and set them aside.
2. In another bowl, beat all three eggs together, adding sugar gradually until the mixture is thick and fluffy. Beat the pumpkin in, and then stir in the dry ingredients. Pour the mixture of wet and dry ingredients into the jellyroll pan, and spread it evenly. Sprinkle the top with walnuts. Bake for 15 minutes.
3. While the roll is in the oven, beat together the confectioner’s sugar, softened butter, cream cheese and vanilla until smooth.
4. Once it’s out of the oven, loosen it from the pan. While it’s still hot, invert it on a clean dishtowel dusted with powdered sugar and peel off the parchment paper gently. Roll the cake up in the towel immediately. If you wait until it’s cool, it will break apart.
5. Let it cool in the towel for at least an hour. Once it’s cool, unroll it. Spread the cream cheese filling on with a spatula then roll it up again without the towel.
6. When you’re finished, wrap it in plastic wrap. Chill it for several hours in the refrigerator. When you’re ready to serve it, cut it into slices and enjoy!