Thanksgiving Weekend (Pumpkin Roll)

Being with my family was the absolute best part of my Thanksgiving weekend.  And we were only missing nine of us; Oklahoma and California are too far way from Utah for my liking, when it comes to holiday gatherings, but those of us who were there enjoyed spending time together.  We played the games (Quelf and The Game of Mao and much laughter ensued), visited, and ate until we were stuffed. Witnessed a proposal; hooray for my daughter! I am so excited for her.  And of course we ate pumpkin everything for dessert.  Today I am sharing my Pumpkin Roll recipe that I’ve been making for over twenty years. My son claims it is not Thanksgiving without the pumpkin roll, and always wants one for Christmas too. So with a recommendation like that, you may want to try it out yourself. What was the best part of your Thanksgiving weekend?

Pumpkin Roll 

(Makes two rolls)

Roll 

5 eggs

1 1/2 c. sugar

1 1/3 c. canned pumpkin

1/4 c. lemon juice

1 1/2 c. all-purpose flour

3 tsp pumpkin pie spice (or a combination of ground cinnamon, nutmeg, ginger, and allspice to equal 3 tsp. proportions found here)

1 1/2 tsp. baking soda

a pinch of salt

3/4 c. walnuts or pecans finely chopped

powdered sugar for dusting

Filling

1 – 3 c. powdered sugar

3   8oz pkgs cream cheese

2 tbsp butter softened

2 tsp. vanilla

 

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Directions

1. Preheat oven to 375 degrees F.  Grease two 15 x 10x 1 inch baking pans and line with parchment paper. Grease and flour the paper.

2. Chop the nuts until they are fine.  Divide in half and set aside.

3. In a large bowl, beat the eggs with an electric mixer on high for five minutes. Then gradually add sugar, pumpkin, and lemon juice. Add flour, spices, salt, and baking soda. Mix well. Spread HALF of batter evenly in pan.  Sprinkle half of the chopped nuts on top (reserving the other half for the second roll.)

Repeat in second pan with other half of batter and chopped or wait until the first roll is done and use the same pan for the second roll, make sure the pan has cooled down before you use it again.

4. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Loosen edges with a spatula if necessary and immediately turn out onto a linen towel that has been dusted with powdered sugar. Peel off parchment paper and roll cake up in the towel, starting at the short end. Cool.

5. To make the filling: Mix powdered sugar, softened butter, cream cheese, and vanilla until smooth.

6. Carefully unroll the cake. Spread the filling over cake to within 1 inch of the edges.  Roll up again. Cover and chill until serving. Dust with additional powdered sugar if desired. Cut in thin slices to serve.

This dessert can be frozen if desired.  Simply wrap in aluminum foil, making sure the roll is completely covered, and freeze.