Pumpkin Rolls

So I don’t like pumpkin pie…

Sorry. I just don’t. I like some variations on pumpkin pie, and pumpkin cookies are one of my favorites, but pumpkin pie just hasn’t ever appealed to me. So, around the holidays, we eat pumpkin roll.

My sister-in-law made it for my bridal shower and has made it for every holiday family gathering since. She shared the recipe with the family but when we tried to duplicate it, it never turned out quite right.

Then…during one visit, I watched her make it and I realized she’s one of those cooks. You know…those people that cook without really thinking. A little of this and that. She improvises and has her little habits that she doesn’t write down. Those are the natural cooks.

I am not that type of cook. I have to write everything down or I won’t get the right results in the future. Doesn’t help that I am a tad bit type-A perfectionist. Okay…maybe actually kind of a lot type A, especially when I’m pregnant and nesting. 🙂

I worked at her recipe so that it would work for me. I am SO close. I just need slightly smaller cookie sheets, {perfectionist!} but I think I have it down well enough to share the recipe.

**Pumpkin Rolls **

5 XL eggs or about 6 Large
2 c. sugar
2 c. pumpkin or one 15 oz. can of pumpkin
2 tsp. lemon juice

dry…
1 1/2 c. all purpose flour plus a little extra for pans
2 tsp. baking powder
3 tsp. cinnamon
1 1/2 tsp. ginger
1 tsp. nutmeg
1 tsp. salt

1. Beat eggs on high for about 5 min.

2. Mix together all wet ingredients together.

3. Sift or whisk together the dry ingredients.

4. Mix the wet and dry together until smooth – no lumps.
5. Line cookie sheets with parchment paper, grease the sides and add a light layer of flour.

6. Fill pans evenly, using a spatula to help spread the batter out. An angled frosting spatula works best.

7. Bake at 375 degrees for 15 + minutes. You want the cake to be springy to the touch and not sticky. It will rise a little but not a lot. The resulting cake should be a bit thin.

8. While your cakes are baking, prepare a piece of parchment paper or wax paper a little longer than the length of the pan/cake. Sift a light layer of flour over the whole piece of paper.

9. Pull the cakes out when done. Immediately invert the pan over the prepared paper. You may need to loosen the sides with a butter knife first. Peel the parchment paper off carefully.

10. Gently roll the cake up into a log. I like to fold the excess length of wax paper over one end before rolling it up so the cake won’t stick to itself.

You can also use a floured tea towel or baking canvas. I like that this doesn’t add that much more floury taste to the cake and is a bit easier to clean up.

11. Let it cool for about 15-30 minutes on your counter top.

12. Prepare your frosting filling.

2 c. powdered sugar
2 8oz. packages of cream cheese, softened
4 Tbsp. butter
2 tsp. vanilla extract

Whip all together until smooth.

13. Unroll your cakes and spread on the frosting leaving 1 to 1/2 inch border. Be liberal with it and use it all up!

14. Re-roll the cake up, this time leaving the wax paper behind. Place it seam side down and wrap around the log with the wax paper. Then wrap with plastic cling wrap. Refrigerate until entirely cooled. Could be 1 + hours.

If you don’t want to wait…the frosting is gooey but it’s still delicious. 🙂

15. After it’s chilled, cut off the ends of the cake roll, then slice into 1 to 1 1/2 inch portions.

Enjoy!

Makes 2 pumpkin rolls.

***Please note*** I’ve tried my best to take the guess work out of this recipe but it still requires some finesse. Be sure to follow the steps exactly, especially be sure to use parchment paper and flour when you bake the cakes and when you’re cooling them in a roll. Work slowly and carefully. This is not a fast, easy recipe for a beginner baker. If you have questions, please ask. I’ll do my best to help! 🙂