cream cheese pumpkin roll

November 21, 2011
I imagine many of you knocked out your grocery shopping in preparation of Thanksgiving over the weekend, yes?  Well, me too.  Kind of.  
Yesterday, like every Sunday, I hit up my favorite grocery spot, Central Market, and picked up all my baking and cooking necessities.  Silly me. Thinking I had it all under control.   After schlepping my heavy bags up the stairs to my apartment, I quickly realized I had forgotten graham crackers.  I made the quickest possible trip back to pick them up.   I returned and started my baking but not half an hour later...


And then?  Bet you can't guess. 

Yeah.  Four times.  On the worst possible weekend to be at the grocery store.  
Alas, I made it.  My kitchen has everything it needs now and I hope yours does, too!  And I hope you have everything you'll need to make this pumpkin roll because oh-me-oh-my.  It's what the Pilgrims would have wanted.  
Let's all prepare our bellies for lots of desserts this week. Amen.

Cream Cheese Pumpkin Roll
Slightly adapted from Libby's via Allrecipes
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup  pure pumpkin
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (for topping)
  1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with wax paper and grease and flour paper; Set aside. Sprinkle towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in small bowl. 
  3. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. 
  4. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Gently peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  5. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. 
  6. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

5 comments:

london bakes said...

It may have involved multiple trips to the grocery store but I bet it was worth it! This looks amazing!

Tiffany @ Savor Home said...

That same thing has happened to me, so I know how you felt! I used to live in Dallas and Central Market was my fave! This dessert looks wonderful. It would be a great centerpiece for Thanksgiving or Christmas. I might even eat it for breakfast!

Sinful Sundays said...

Ooo, this looks fantastic Jess! I love a good pumpkin roll! :)

Donna said...

ooo dear...there I go drooling on my keyboard again.:) Seriously, this looks mouth watering!! :)

sophiesfoodiefiles said...

MMMMMMMMMMMM,...Jess!
What an amazing, superb & tasty looking cream cheese pumpkin roll! Looks fabulous even!

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