Thankful for the Pumpkin Roll

     My family tends to go a bit crazy with desserts at Thanksgiving.  My Mom says it is because her pumpkin pie recipe makes 3 pies and we need a variety instead of just having pumpkin pie; although, I am pretty sure it has something to do with the fact that my great-grandmother was a pie connoisseur.  This year, however, we went easy on the pies and replaced the pecan pie with the ever so delicious Pumpkin Roll my Mom has made since I was a baby. This gem comes from The Junior League of Colorado Springs cookbook - copyright 1983.
     At our dessert table, this pumpkin roll was accompanied by three pumpkin pies, a sweet potato pie, and chocolate chip butterscotch cookies that my Mom made just to have around for the week.  Might as well go big all week long!  The nice thing about this recipe, is you can use the rolling technique for any combination of cake and frosting flavors.  If you choose to do so, still try give this pumpkin roll a try because it is definitely a crowd pleaser!

Pumpkin Roll - Serves 10-15

Ingredients:

• 3 eggs
• 1 C sugar
• 2/3 C canned pumpkin
• 1 t fresh lemon juice
• 3/4 C flour
• 1 t baking powder
• 2 t cinnamon
• 1/2 t nutmeg
• 1/2 t salt
• 1 C pecans, chopped
• 1-1/2 C powdered sugar (add more if not stiff enough)
• 8 oz. cream cheese, softened (you could use reduced fat or light, but with this thing, let's not kid ourselves)
• 2 T butter, softened
• 1/2 t vanilla extract

Directions: 

1. Preheat oven to 375 degrees
2. In a mixing bowl, beat eggs on high speed for three minutes
3. Gradually add in sugar
4. Stir in pumpkin and lemon juice
5. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt
6. Fold dry mixture into pumpkin mixture
7. Pour into greased and floured 10x15x1 inch pan (if you use a smaller pan, the cake is thicker and harder roll after it bakes BUT if that is all you have you can make it work)
8. Sprinkle with chopped pecans and then bake at 375 degrees for 15-18 minutes
9. Turn cake out onto a tea towel that has been sprinkled with 1/2 C powdered sugar
10. Begin with the narrow side of the cake and roll up the towel and cake together.  Cool like this for 15 minutes.  (Yes, this seems strange BUT if the cake cools this way then it will want to roll back up like this after it is frosted.  So you aren't losing your mind and you didn't misread anything, you do want to fold the towel and cake together before it cools)
11. While cake cools, prepare filling by thoroughly combining the remaining 1 C powdered sugar, softened cream cheese, softened butter and vanilla
12. Gently unroll the cake and spread the icing/filling on the cake (the side that will be on the inside of the cake roll).  Don' worry if it cracks a little bit, you can hide this when you re-roll the cake
13. Once covered in icing, re-roll the cake
14. Chill and garnish with additional pecans (optional)

Dig In!!...and be thankful for all things pumpkin!
Happy Holidays!


Bon Appetit!!