Holiday Pumpkin Roll with cream cheese
I look forward to this pumpkin roll every Holiday. Truth be told, my mother makes it. It’s her recipe and one of the dishes we all LOVE! She calls it a pumpkin roll, Dad calls it a pumpkin log, I call it one of my favorites!!!
When it comes to sweets, she’s pretty good in the kitchen.. I think it’s because she’s a “by the book” type of person. We used to argue about recipes growing up because she would never adjust it. For instance, if the recipe called for mushrooms – she had to put them in there.. Even though I hated them with a passion. She would say “Andrea, The recipe calls for mushrooms so I have to add them, Just pick them out.” Or if a recipe called for an ingredient that we didn’t have, she just wouldn’t make it. This is why she is talented baking. Because she precisely follows every recipe in an OCD kind of way.
I learned the long hard way that baking is a science and some recipes just cannot be altered or TaylorMade as I like to say. Here is an example. When I first started baking, I might look at a recipe and say 4 sticks of butter? Are they crazy? Do you realize how many grams of fat are in 1 freakin tablespoon and you want 32 of them – Doing the math, 11 grams fat per tbsp x 32 = 704 grams of fat and I haven’t even added the chocolate chips – So I would just cut the butter amount in half.. And lets just say, my sweet treats didn’t turn out right. You’ll see immediately why I am such a fan of this pumpkin roll.
This recipe comes with NO altering needed wanted.. Since there is NO Butter, NO oil (and no applesauce either)… The cake part turns out moist and delicious from the….. PUMPKIN!!!
So here is my moms delicious ALMOST GUILT-FREE Holiday Pumpkin Roll. WARNING: It is highly possible to consume more than you intended because these are so light & delicious.
Our family is always cooking in the kitchen, but when Holidays roll around – I always happily volunteer my mother to make this & a few more of my Holiday favorites.. yeah, I got a little bit of her bossy in me.
Ingredients
- For the Roll:
- 3 eggs
- 2/3 cup pumpkin
- 1 cup sugar
- 1 t. baking soda
- 1/2 tsp. cinnamon
- 3/4 c.up flour
- 1/3 cup chopped walnuts
- For the Filling:
- 1 8oz package cream cheese
- 1/2 c. powdered sugar
- 3/4 tsp. vanilla
Instructions
- Preheat oven to 350*
- Grease an 18” cookie sheet (sides too) line bottom of cookie sheet with wax paper & grease again over wax paper.
- For the roll: In a large bowl, mix all ingredients except nuts. (use mixer) Spread on prepared cookie sheet in an even layer. It doesn’t have to be end to end. Sprinkle with nuts.
- Bake at 350* for 15 minutes.
- While the roll is baking, make the filling using a mixer. In a bowl, mix all the filling ingredients together until creamy. Set aside (and try not to eat it all)
- When the roll is done baking, sprinkle the top with 1/3 c sugar. (it will stick to hot cake) turn upside down immediately. Remove the wax paper and let cool. Spread the filling on top and then roll lengthwise. Refrigerate 1 hour, (sprinkle with powdered sugar, if desired) then slice into 1/4 inch pieces.
Did I mention, I LOVE LOVE LOVE this yummy pumpkin roll….
Mom, if you are reading this blog post… HINT HINT
