In celebration of Halloween and the beautiful leaves, I thought I'd share the recipe for one of my favorite autumn desserts. In our family, it takes a place of honor next to the pumpkin pie at Thanksgiving dinner (and sometimes Christmas, too).
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup walnuts (finely chopped)
1 cup powdered sugar
2 - 8 oz. packages cream cheese
4 tbsp. butter
1/4 tsp. vanilla
Preheat oven to 375 degrees Fahrenheit. Beat the eggs on high speed for five minutes, then gradually beat in sugar. Stir in pumpkin and lemon juice, then fold in flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread in a greased and floured jelly roll pan. Top with walnuts. Bake for 15 minutes then turn out onto a towel that has been sprinkled with powdered sugar. Roll in towel and cool. In the meantime, make filling by beating powdered sugar, cream cheese, butter and vanilla until smooth. When cake is cool, unroll it, spread with filling and re-roll. It's not unusual for the cake to crack slightly. Keep a little extra filling aside to fill in the ends of the cake roll and any large cracks. Chill for 3-4 hours or overnight before serving.
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I haven't made this or pumpkin pie yet this year, but I'm looking forward to them both. Let me know if you try either of my recipes!
This sounds pretty great Jane..thanks. Happy Halloween!
Posted by: Joy | October 31, 2006 at 07:59 AM
My mother-in-law makes this every year for Thanksgiving and it rocks! She makes one roll just for me :)
Posted by: June | November 01, 2006 at 01:03 PM
Posted by: Pharmgirl | November 01, 2006 at 10:10 PM
My friend makes these every year around the holidays, and they are always delicious. I recently found this recipe for Pumpkin Cream Cheese Frosting on MSN, and I thought it would be a perfect compliment to the cake roll. I forwarded it to my friend, and I thought you might like it as well.
Pumpkin Cream-Cheese Frosting
Makes 3 1/2 cups
1 (8-ounce) package cream cheese, softened
1/4 cup pumpkin purée
1/4 cup unsalted butter (1/2 stick), softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
Make the frosting: Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy-about 5 more minutes.
Nutrition information per 1/4-cup serving
Protein: 1.3 g
Fat: 9 g
Carbohydrate: 29.4 g
Fiber: .2 g
Sodium: 48.9 mg
Cholesterol: 26.7 mg
Posted by: East Coast Girl | November 02, 2006 at 09:06 PM
Ooh, thanks East Coast Girl! That sounds wonderful - and it also uses up some of the pumpkin that remains in the can when you make this recipe. I'll definitely try it the next time I make this.
Posted by: Jane | November 03, 2006 at 04:35 PM