As the days grow shorter and there’s a chill in the air here in Vermont, feeding my family and friends is one of my greatest joys. There’s nothing like watching the faces of my guests and loved ones as they take their first bite of something delicious I prepared!
This recipe for a pumpkin roll is a holiday favorite from Halloween through Christmas, and people are always impressed with the presentation because it looks difficult, but it’s not. As long as you follow the directions carefully and don’t over bake the cake, it’s a conversational piece and a home run dessert. It can be garnished with ice cream, whipped cream or my personal favorite….bourbon whipped cream sweetened with a little maple syrup. Enjoy!
- 3 eggs
- 1 cup sugar
- 1 tsp. lemon
- * chopped pecans
*(to be added later)
- ¾ cup flour
- 1 tsp. baking powder
- 2/3 cup canned pumpkin
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 6 oz. cream cheese
- 4 Tbs. butter, softened
- 1 tsp. vanilla
- 1 cup powdered sugar
- Preheat oven to 325°
- Grease jelly-roll pan generously with cooking spray or olive oil. Cover with wax paper.
- Blend #1 ingredients (except pecans), add #2 ingredients. Mix well.
- Pour cake batter over wax paper, being careful to spread smoothly and evenly.
- Top with pecans and bake for 15 minutes. Cake should still be moist, or it will crack when it is time to roll it, so be careful not to over bake.
- Turn cake over onto clean dishtowel while it is still warm (not hot) and remove wax paper.
- Dust generously with powdered sugar and roll cake into dishtowel and let cool.
- Unroll cake, spread frosting thinly and evenly making sure it goes all the way to the edge
- Re-roll cake, sprinkle with powdered sugar and serve with whipped cream.