Guest Blogger and Pumpkin Roll Recipe posted by Something Swanky Pin Share Tweet Email SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. T.G.I.C. {That’s: Thanks goodness it’s C-Squared Saturday!} If you’re new to Something Swanky, here’s the run-down on C-Squared Saturday. I’ve been reconnecting with one of my high school girlfriends, Caroline, over cyber desserts and recipes. Twice a month she takes over Something Swanky for me and shares all sorts of deliciousness. Today, it’s a Pumpkin Roll! Enjoy 🙂 Confession: I’ve never had a pumpkin roll. Shocking? maybe. Crazy? most likely. The truth? 100%. But when something that involves sugar/dessert is requested, I love to jump on board. For both creating & eating, of course. This pumpkin roll scenario is no different. It was requested. I baked. I tasted. I loved. It’s like fall & sugar all rolled up together. Yu-um. (And it wasn’t NEARLY as hard as people acted like it was….but don’t tell them that. Let them keep thinking that I accomplished a great task.) Make it yourself! Roll:Ingredients: 1 cup granulated sugar 3 large eggs 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 2/3 cup pumpkin puree Directions: 1. Mix together all ingredients.2. Cover a jelly roll pan with a piece of parchment paper, wider and longer than the cookie sheet.3. Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.4. Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).5. While it’s still warm, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.6. Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes.7. While cake cools mix filling ingredients. FillingIngredients: 8 oz of cream cheese, softened (reduced fat work fine) 1 Tbsp. vanilla 1 cup powdered sugar 2 Tbsp butter, softened Directions: 1. Mix filling ingredients with a mixer until smooth.2. Unroll cake from towel and spread with filling3. Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.4. Cut into slices and serve. Please visit my Party Page for a more complete index of Link Parties. If you host a regular link party, please add it to my Party Page!
So right! I made a pumpkin roll once, and it was super easy. I was intimidated at first, but it turned out good. Yours looks so nice. Reply
oh, yum, yum, yum. That sounds good. Thank you both for sharing this one at Joy of Desserts. 🙂 Happy Thanksgiving to you both. Reply