With Fall comes … A PUMPKIN Roll! |

With the crispness of the fall air comes a desire for me to bake, bake, bake…with pumpkin! I have been on a baking spree these past couple of weeks. There is nothing quite like the sweet and spicy aroma of pumpkin-y baked goodness filling the house! Some of my recent baking successes I have made before, but I wanted to try for something new this time. And then I came across a recipe for a Pumpkin Roll. I think, maybe, that I have tried a piece of one of these in the past. I have never made one before. I tend to steer clear of recipes involving cream cheese because I have a daughter that has a dairy allergy. I had an event that I needed to make a dessert for so I thought it would be a good time to try out something that I wouldn’t normally make for our family (I had to make 2 of course, one to keep, one to give away).

I also, looked at quite a few recipes online, ended up combining a few and this is what I came up with. Here’s hoping you will be ambitious in your pumpkin baking experiences this fall and maybe you can give this great recipe for a Pumpkin Roll a try!

Pumpkin Roll

Pumpkin Roll

*Pre-heat oven to 375 degrees

1/2 c brown sugar

1/2 c sugar

3 eggs

2/3c – 1 c pumpkin (add more pumpkin if you don’t use orange juice)

1/4 c orange juice (optional)

3/4 c whole wheat flour (or regular All purpose flour works ok if you don’t have whole wheat on hand)

1 t. baking soda

1 1/2 t cinnamon {or pumpkin pie spice, if you prefer a spicier cake}

1/8 t salt

Filling

1 package cream cheese

2 T butter, softened

1 c powdered sugar

3/4 t vanilla

*Line a 10 x 15 x 1 inch pan with parchment paper – grease.

Combine flour, baking soda, cinnamon and salt together in a small bowl, whisk well.

In a separate bowl combine pumpkin and sugars and mix well. Add eggs and orange juice and either whisk until completely combined or use electric mixter. Use a rubber spatula to scrape sides of bowl to make sure everything mixes well.

Add flour mixture to pumpkin mixture, and yes…again, whisk well.

Spread pumpkin mixture onto parchment lined, and then greased pan and bake for 12-15 minutes in a 375 degree oven.

After it is baking in the oven is a good time to make your filling. Combine softened cream cheese, softened butter, powdered sugar and vanilla. Use an electric mixer and combine well. It’s okay to lick the mixers when you are done, I did! 🙂 (Just make sure not to put them back in the bowl after you do!) Set bowl aside.

As soon as it is done baking, turn out onto a piece of parchment or wax paper (sprinkled well with powdered sugar). I had to use a knife and go around the edge of the pan to loosen where it baked to the top, but after that it should come out easily since it was on the parchment paper. Carefully (it will be HOT) roll it up and set it on a cooling rack and let sit for 20 minutes. After 20 minutes carefully unroll and fill with cream cheese filling. Roll back up, yes again…carefully and this time cover and wrap with clear plastic wrap. Refrigerate at least a few hours or overnight. Cut into 1 inch pieces and enjoy!!

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Coconut Milk Pumpkin Pie {and Grandma’s regular version!}