Hi! I hope all of you had a great Thanksgiving holiday weekend. Did you score some great shopping deals?
This week's recipe is probably my most requested recipe. I make it often during the holiday season and it's my go to recipe when I have to take a dessert to a potluck.
Back many years ago when I was just a newlywed, I was at a church potluck and sampled this wonderful dessert. It was love at first bite! Unfortunately I couldn't find the baker of this delightful dish so I came home and searched online for a recipe. (This was nearly 12 years ago so the internet wasn't as nice and easy to use back then).
I did finally find one that was close and with a little tweaking this pumpkin roll was born.
1 cup sugar
2/3 cup canned 100% pure pumpkin
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup flour
1 pkg. (8 oz.) cream cheese
4 tbls. butter, softened
1 cup powdered sugar
1 tsp. vanilla
clean linen towel (NOT terry cloth)
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10x15" jelly roll pan. Line pan with wax paper, then grease and lightly flour the paper.
- Pour batter into the pan and spread evenly. Bake at 350* for 15 minutes.
- While cake is baking, sprinkle powdered sugar over the towel using a sieve or sifter.
- Turn hot cake onto the towel. Remove wax paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up cake (long edge to long edge) with towel.
- Let cake cool completely. About 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth.
- Carefully unroll cake and spread with filling.
- Roll up cake with filling inside. Slice when ready to serve.
For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.