Pumpkin Roll

This has been an especially difficult week for me.  I have been to three funerals this week.  I lost a very dear friend and two relatives.  So, this week I have been making comfort food for friends and relatives.  I had a request to make a pumpkin roll from a family member.   She did not get to make pumpkin rolls last year at Thanksgiving and Christmas due to a shortage of pumpkin.  I purchase fresh pumpkins at a local melon farm in New Lebanon.  They have the best local pumpkin pie pumpkins.  They are small, sweet, and usually cost around 75 cents.  The small pumpkins will cook down to about four cups of pumpkin.  Anyway, I still have pumpkin in my freezer and told her I would be happy to make a pumpkin roll. When I am sad, have a lot on my mind, or am under stress I really like to bake.  I work out all of the troubles I am thinking about while using my hands to be creative.  I put a lot of extra love in this pumpkin roll.  I hope the family and friends felt the love and hope that it helped to ease their pain.

Pumpkin Roll

Ingredients For Roll:

  • 3 Brown Organic Eggs
  • 1 Cup Organic Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 2/3 Cup Fresh Pumpkin
  • 3/4 Cup Flour
  • Love

Mix together with a wire wisk or blender the eggs, sugar, and pumpkin.  Add in baking soda, salt,  flour and love.

Pour into a greased jellyroll baking pan.

This next step may be optional, but this was in my original recipe so I have always prepared my pumpkin roll in this manner.  Take a piece of wax paper and spray it with Pam.  Place the Pam side of the wax paper onto the prepared pumpkin mixture in the pan.  (I was told that this step helps to keep the pumpkin roll even while baking.)  Place the pan in a preheated 375 degree oven for approximately 10 - 12 minutes.

When the pumpkin roll is golden brown, remove from oven, and immediately gently pull off the wax paper.   Place a wire cooling rack over the pumpkin roll and turn pan over to remove from pan.  Let cool on rack five minutes.

Transfer pumpkin roll to a cotton (flour sack towel) towel dusted with powdered sugar.    Lightly dust the top of the pumpkin roll with powdered sugar.

Gently and loosely roll the pumpkin roll up into the towel and place in refrigerator until cool.  Approximately 30 - 45 minutes.  While the pumpkin roll is cooling prepare filling.

Ingredients for Filling:

  • 1 8 oz. Softened Cream Cheese
  • 2 Tablespoons Softened Butter
  • 1 Teaspoon Vanilla
  • 1 Cup Powdered Sugar
  • Love

Mix together cream cheese, butter, vanilla,  powdered sugar, and love with a mixer until smooth.

Remove pumpkin roll from refrigerator and unroll.  Spread the cream cheese filling evenly on the pumpkin roll.

Gently roll the pumpkin roll about one and a half times and dust with powdered sugar.

Slice off ends for sampling.

Normally I would arrange slices on a beautiful cake plate.  However, I placed the slices in a Glad Ware dish for transportation and serving.

Remember to hug your family and friends  today and tell them how much you love them.  Our time on this earth is very short.

City Girl