| « Pennsylvania Pop Corn: A Voigt Family Favorite | Make Baked Potato Soup at Home: Tested and Delicious » |
Pumpkin Roll From Trudy
This wonderful holiday dessert is my daughters favorite treat! She likes this so much that she wished she could have it as her 16th birthday cake. Since this recipe is one my neighbor Trudy makes...I had to call and ask her if she would make it for my daughter because my daughter was afraid I would not make it as well as Trudy. My dear friend made the Pumpkin Roll and the 16th birthday evening was a hit! Now that my daughter has gone off to college.... Trudy couldn't see her going off without a Pumpkin Roll to fill her frig. Every College Kiddo needs a late night treat to fill hours of study.
Hope you enjoy this dessert as much as our family~!
Pumpkin Roll
jelly roll baking pan
sugared thin cotton hand towels
1 cup sugar
1 can pumpkin
3 eggs
¾ cup flour
½ tsp soda
½ tsp baking soda
½ tsp cinnamon
¾ cup walnuts if desired
Cream Cheese filling
½ cup butter
1 - 8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar
Prepare jelly roll sheets: melt 3 tbsp butter in microwave. Spread and completely cover the butter in thin layer on jelly roll pan and cut piece of wax paper to fit and place on top of butter in pan. Completely cover top of wax paper with melted butter as well.
Prepare sugared towel – lay thin hand towel on counter and sprinkle all over with powdered sugar
Sift together flour, baking soda, and cinnamon and set aside.
Combine pumpkin, sugar and eggs with mixer.
Gradually add sifted ingredients into the pumpkin/egg/sugar mixture and mix well.
Pour on to prepared jelly roll sheet and sprinkle with ¾ cup chopped walnuts if desired.
Bake for 15 minutes, remove from oven and cool for 15 min
Turn pan upside down, laying on sugared towel
Lift pan off and gently peel wax paper off
Roll up on towel and let sit till completely cooled OR (can be refrigerated this way overnight if needed)
Prepare Cream Cheese filling
Unroll Pumpkin Roll, spread filling, and re-roll
Store one of three ways …
(1) Refrigerate several days
(2) freeze, cut to serve and let sit at room temp for a few minutes
(3) eat frozen.
