Pumpkin roll is my absolute favorite fall treat. Really it doesn’t get much better then a slice right out of the fridge with a cup of coffee or a glass of red wine. I love how the consistency of the sweet cream cheese frosting compliments the texture of the rich flavored bread. No one makes a pumpkin roll like my aunt Christine, but fortunately for my waistline her recipe is back in Boston and I’m left to try out (with a few tweaks) this recipe I found in Taste of Home.
INGREDIENTS
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch salt
- filling:
- 1 package reduced fat cream cheese
- 2 tablespoons butter – softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- chopped walnuts for the top!
DIRECTIONS
- Line baking pan with greased (as in you spray it!) wax paper & heat oven to 375.
- Beat eggs and gradually add sugar and pumpkin until sugar is nearly dissolved.
- Combine the flour, baking soda, cinnamon and salt and gently fold into pumpkin mixture. Spread into prepared pan over the wax paper & bake for 13 minutes.
- Cool for 5 minutes. Turn cake onto a kitchen towel dusted with sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely (leave it for an hour at least!)
- Beat the cream cheese, butter, sugar and vanilla until smooth.
-Unroll cake; spread filling evenly to within 1/2 in. of edges 
-Roll it up again and press in the walnuts!! Then roll it into tin foil and refrigerate for at least an hour.
-Cut slice and enjoy 🙂
[…] licked the crumbs off my plate because, well, it is that good. (Really! Lightened up recipe here). Yes, it is safe to say that my aunt Christine’s pumpkin roll is most definitely my favorite […]
Thanks for the kind words Nichole, I really appreciate it!!