Saturday, November 3, 2012

Grandma Wagner's Pumpkin Roll:

My grandma was an amazing cook!
We used to eat dinner at her house every Sunday after church
and I will never forget all the amazing meals she made,
but mostly I won't forget her desserts!!!
Among a HUGE list of desserts she made, is Pumpkin Roll.
I really enjoy making them and I hope you will give them a try!

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1/2 tsp. lemon juice
3/4 cup flour
1 tsp. xanthan gum (omitt if not making gluten-free)
1 tsp. ground ginger
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking powder
Finely chopped walnuts, optional

1 (8 oz.) pkg. cream cheese
1 cup powder sugar
1 tblsp. butter, slightly softened

Beat eggs in a mixing bowl. Add sugar and beat until light and fluffy. Add pumpkin and lemon juice and mix until well combined. Add dry ingredients and mix well, scraping down the sides of the bowl as needed. Spray a jelly-roll pan with cooking spray. Cut a piece of parchment paper (longer than the pan) and press into the pan. Spray the paper generously with cooking spray. Pour batter onto parchment paper lined baking sheet and spread out evenly all the way to the edges. Sprinkle with chopped nuts if desired. Bake at 375 degrees for 15 minutes. Meanwhile, mix together filling ingredients; set aside. Lay out a kitchen towel. Place a piece of wax paper on the towel. Sprinkle wax paper with powder sugar.
 Carefully, flip the cake out onto the wax paper - parchment paper up. Slowly, pull the parchment paper off the cake. Let stand for about 2 minutes. Roll up the cake, wax paper, and towel together, starting at the short end. Let stand 5 minutes.

Unroll, and spread the filling over the cake to within 1-inch of the edges. Spread carefully, or else you might tear the cake. Roll the cake, starting at the short end, carefully pulling away the wax paper from the cake as you roll. When you reach the end of the cake, leave on the wax paper. Place in a 9x13 baking dish. Refrigerate for about 2 hours or until chilled firm. Remove from the wax paper and gently wrap in foil. Refrigerate until ready to serve. Slice in 1/2-inch slices to serve.

-It is best if the cream cheese for the filling has NOT been frozen....once it's thawed, it tends to make the filling runnier and that's not what your looking for! 


Mariel said...

I would love for you to share this (or any of your other great ideas) at the link party going on now at ‘Or so she says …’ We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there!

HungryLittleGirl said...

Your pumpkin roll looks so perfect!
I would love to have you share this, or any other recipe of your at Wednesday Extravaganza - my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:

Can't wait to see you there!

Mariel said...

Thanks for linking up! Hope to see some of your great ideas again this week on 'Or so she says ...'

Art By ASM said...

These look great! Please come by and post on our blog party! Thank you! Please help spread the word!

Warmest Regards,

Michelle Blake said...

Great Pumpkin Roll recipe, Karissa! I was too busy to do the roll up so I put it in a cake pan and frosted it. Bringing it to church tomorrow for a banquet lunch. I am sure it will be a super hit--snagged a bite for DH and I and he gave it two thumbs up! Keep up the great blog!

Karissa Wagner said...

Great idea, Michelle! For some reason I would have never thought of baking it in a cake pan and not rolling it up! Definitely a lot faster!! Thanks for commenting and letting me know! I'm so glad you enjoyed it!!!!!!!!