November 21st, 2010
It’s chilly out, and when it’s cold, I don’t know about you guys, but I get snacky for dessert type things. Thankfully, our good buddy Necro Genic has provided us with this awesome, and seasonally appropriate, recipe for pumpkin roll, yum!
3/4cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup long pie pumpkin or nasty canned pumpkin crap
1 pkg. (8 oz.) softened cream cheese
1 cup sifted powdered sugar
6 tbsp. softened butter or margerine
1 tsp. vanilla extract
For cake: Preheat oven to 375 degrees F. Grease 15 X 10 inch jell-roll pan; line with wax paper. grrease and flour paper. sprinkle a thin cotton kitchen towel with podwered sugar.
Combine: flour baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenlyinto prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched.Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refridgerate atleast one hour. Sprinkle with powdered sugar if you want.
And that’s that! Now get our your measuring cups and get baking! And send us photos! We’d love to see what yours looked like!