My favorite fall food item that I love around the holidays is pumpkin. Even if I don’t eat it, I just like seeing jack-o-lanterns around Halloween and festive pumpkin centerpieces around Thanksgiving. Pumpkin pie, pumpkin soup, and pumpkin rolls are great as well.
Today I decided to try my hand at making a pumpkin roll. I had made one before during my junior year of college but that was quite a while ago. The recipe list is pretty basic so the only ingredients I had to plan ahead for and buy were cream cheese and canned pumpkin.
I used the recipe on the back of the “Libby’s Pumpkin” can label. I actually really like using the recipes that come on the back of boxes and canned items, because I figure that company has a chef who has tried out dozens of recipes to find the exact one that they know is good, and that they know the average person can make. Any recipe that has made it onto a package has been thoroughly tested and is worth trying!
- Powdered sugar
- 3/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin (NOT pumpkin pie filling)
- 1 cup chopped walnuts (optional…and I chose to forgo this option)
- 1 pkg (8 oz) cream cheese, softened
- 1 cup sifted powdered sugar (I didn’t sift it…)
- 6 Tbsp butter or margarine, softened
- 1 tsp vanilla extract
- powdered sugar (for sprinkling on top of roll when finished, optional)
Detailed instructions can be found here. So please don’t be afraid of the pumpkin roll. Really, it’s super quick to make. Add cake ingredients in bowl, bake for 12-15 minutes, mix filling ingredients together…really it’s a quick and simple recipe that fits in with the season and is more impressive than your average muffins or quickbread.