Sweet Treat Week – day 6
Well, Sweet Treat Week is finally coming to an end. I now feel like a stuffed sausage from all the goodies, but they were so worth it. I will reform after New Years and get the extra fluff off that I have earned. Also make sure to come back on Monday when I will give you a healthy treat option to help counter balance out the sweet treats. I will also be sharing some ideas for gifts from the kitchen. Most of them are more on the healthy side and will be well appreciated by whoever gets them.
Now the last recipe to finish off my Sweet Treat Week is a pumpkin roll. The recipe comes from a friend of mine. She even gave a class once to a bunch of us ladies on how to make it. She makes these pumpkin rolls each year to give as gifts to friends and neighbors. I did ask her if she has ever has frozen the pumpkin roll. She said she had not, but others who have been the recipient of these yummy rolls have and said they work fine in the freezer.
Don’t let the lovely look of this dessert fool you. It may look fancy, but is really easy to make as long as you have the right equipment. You will need a 10×15 inch cookie sheet, parchment paper, and a light, cotton kitchen towel like a flour sack towel, which is what I use. As long as you have those, this is simple. The cake is a yummy sponge-like cake consistency filled with a delicious cream cheese filling. Pumpkin and cream cheese – you can’t go wrong.
Pumpkin Roll
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2/3 cup pumpkin puree
- Mix together all ingredients.
- Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
- Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
- Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
- Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
- Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
- While cake cools mix filling ingredients.
Filling
- 8 oz of cream cheese, softened (reduced fat work fine)
- 1 Tbsp. vanilla
- 1 cup powdered sugar
- 2 Tbsp butter, softened
- Mix filling ingredients with a mixer until smooth.
- Unroll cake from towel and spread with filling
- Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
- Cut into slices and serve.
Since several people have had issues with the vanilla in the filling, I have changed the recipe to 1 Tbsp.
Sorry the 2 Tbsp vanilla isn’t a typo. Not sure what happened.
2 tablespoons vanilla in the frosting has to be a typo. i used that amount and my filling was quite disasterous. i ended up throwing the whole thing away.
I used the 2 T too and it was horrible. I threw mine away too.
This was so yummy. The nice thing is you can totally do more with it. You can make a chocolate bread and fill it with cookies ‘n’ cream ice cream and then freeze. Or really any kind of bread and ice cream mix. its an awesome dessert!
I’m going to have to try this. It looks and sounds SO good!
Wow, this looks so good, with coffee especially!