Pumpkin Roll

by Karessa Golden Cameron

I was shocked when I looked at the holiday desserts during my last grocery store run.  I couldn't believe a pumpkin roll could cost $7.50!  Even though it's one my favorite Thanksgiving morning treats to enjoy with a cup of coffee I left it at the store.

I never thought I could make my own pumpkin roll until I bought a Paula Deen children's cookbook at a recent work fundraiser.  I found a simple recipe inside that anyone could make.  The best part is most of the ingredients you will already find in your pantry or cupboard!   

Pumpkin Roll with Cream Cheese Icing
Recipe is taken from Paula Deen's Cookbook for the Lunch-box Set, copyright 2009.

Picture by Golden DIY Savings

Ingredients:
Cooking spray
3 eggs
1 cup sugar
2/3 cup puree pumpkin
3/4 cup unbleached all-purpose flour
1 tsp backing powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
 8 ounces softened cream cheese
1 stick softened butter
                                                                                                               3 cups confectioners' sugar,  
                                                                                                               plus extra for dusting towel
                                                                                                               1 tsp vanilla extract

1. Preheat oven to 375 degrees.  Line a 10-by-5 inch rimmed baking sheet with parchment paper.  Spray the paper and the sides of the pan with cooking spray. 

2. In a large bowl, combine the eggs and sugar.  Beat with an electric mixer for 5 minutes.  Add the pumpkin and mix well.  In a small bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.  Add the dry mixture to the wet mixture and mix until smooth, about 2 minutes.

3. Spread the batter on the baking sheet, and smooth with the spatula.  Bake for 12 to 15 minutes, until the top appears set and the cake pulls away from the side of the pan.  Allow the cake to sit undisturbed for about 3 minutes.  Turn the cake out onto a kitchen towel that has been sprinkled with confectioner's sugar.  Starting at the narrow end, roll up the cake in the towel and let it cool completely, seam side down, for 1 hour.

4.  Meanwhile, in a medium bowl, combine the cream cheese and butter, and beat with an electric mixer until smooth.  Add the confectioners' sugar and vanilla extract, and beat until smooth.

5. Carefully unroll the cake, and spread the icing over it with a clean butter knife.  Reroll the cake, and place the cake, seam side down, on waxed paper.  Wrap tightly and keep in the refrigerator.

Makes 1 roll, which yields about 10 slices.