Monday, November 7, 2011

Pumpkin Roll

After my mother had her back surgery, I wanted to make something yummy for her.   Since we are finally in autumn I grabbed my new favorite, the trusty pumpkin, and made a lovely pumpkin roll with a cream cheese frosting garnish with salty roasted pumpkin seeds and dusted with freshly grated nutmeg.

Pumpkin Roll

Ingredients:
  • 1 1/2 C brown sugar
  • 1 C vegetable oil
  • 1/2 C apple sauce
  • 1 t vanilla
  • 2 C canned pumpkin
  • 4 eggs
  • 2 C flour
  • 1 T baking powder
  • 2 t baking soda
  • 1 t salt
  • 1 T cinnamon
  • 1t ground cloves
  • 1 t freshly grated nutmeg
Directions:   Preheat oven to 350 degrees.   Grease and flour a jelly roll pan and set aside.   Sift together the flour, baking powder, soda, salt and spices and set aside.  In a large bowl combine the sugar and oil.   Blend in the applesauce, vanilla and canned pumpkin.   Beat the eggs in one at a time.   The 1 cup at a time, add the flour mixture.   Spread the batter into jelly roll pan and bake for 20-24 minutes.   Remove from oven and let cool a bit.   Generously dust a large kitchen towel with confectioners sugar and turn out the cake.   Sprinkle top with confectioners sugar and gently roll cake up to cool.


 
 While the cake is cooling, toast some pumpkin seeds for garnish...
 
Cream Cheese Frosting
Ingredients:
  • 2 8 oz pkgs cream cheese, softened
  • 1/2 C butter, softened
  • 2 C confectioners sugar
  • 1 t vanilla
  • 1 t freshly grated nutmeg
Directions:   In a medium bowl, cream together the cream cheese and butter, then mix in the vanilla and gradually the confectioners sugar.   Add the nutmeg and if it's too thick, thin with a bit of heavy cream to your desire consistency.

To assemble the pumpkin roll, gently unroll cake and fill center with frosting.   Roll back up and transfer to serving platter.   Frost the outside of the roll, garnish with crunchy and salty roasted pumpkin seeds and dust with freshly grated nutmeg.   SERVE!
 

4 comments:

Michelle said...

yum! love the pumpkin seed topping!

Emily said...

Although I can whip up a pumpkin pie like nothing, the rolls scare me. Besides the brown sugar this recipe looks pretty healthy. Maybe I will try it pre-Thanksgiving to see what happens. So nice of you to make it for your mother.

Jenn @ Baking Jenn's Blog said...

I posted a pumpkin roll recipe today, too! Great minds must think alike :)

Elyse @The Cultural Dish said...

Ooo I think this needs to be on my thanksgiving baking list too! Looks yummY!