Thanksgiving is one the best days of the year for us- we eat foods we wouldn’t normally take the time to make or enjoy, we spend time with family and friends we don’t always see, we truly take the time to acknowledge all the things we are thankful for, and when it’s all done- we sit down to relax and enjoy some football (tonight is a real treat- Bears at Green Bay!!).
This year I was extra spoiled…my family and I went and spent some time with my mom at her cabin and she cooked- everything. Well, almost everything. I have said it before, and I will say it again- my husband is undoubtedly the better baker of us two. Thanksgiving time is no different. Pumpkin Pie is his speciality, and one of his absolute favorite (non-chocolate) desserts. This year, he decided to try a slightly different take on the traditional, and went with a Pumpkin Roll. The end result?? Amazing!
This Pumpkin Roll is both easy and an absolute must try for your fall season festivities. I hope you enjoy this recipe and I wish you a Happy Thanksgiving from my family to yours!!
Roll:
- 3/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs (beaten)
- 1 c granulated sugar
- 2/3 c pumpkin pie filling (canned)
- 1/4 tsp (approx.) nutmeg
Filling (All mixed together until soft):
- 8 oz cream cheese (room temperature)
- 1 c sifted powdered sugar
- 6 TBSP softened butter
- 1 tsp vanilla extract
Instructions:
Preheat oven to 375˚ and grease/flour a baking sheet. Combine flour, baking soda, baking powder, salt, cinnamon and cloves in small bowl. Combine beaten eggs and granulated sugar in larger bowl. Add pumpkin and stir in flour mixture. Spread evenly onto baking sheet. Sprinkle nutmeg evenly over the top of cake. Bake for 12 minutes (or until the cake springs back).
Sprinkle 1/4c powdered sugar onto a clean towel. Turn cake over onto sugared towel and roll vertically (so that the cake is long and narrow). Allow to cool.
Once cooled, unroll cake and spread filling evenly over cake. Roll the cake back up with filling inside, wrap in plastic wrap, and refrigerate for 1-2 hours. Dust with powdered sugar before serving.
Each roll will serve approximately 12, with about 310 calories per serving.
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