Friday, December 3, 2010

Pumpkin Roll Gone Wrong

On Tuesday evening I began the process of making my “loved by my family” Pumpkin Rolls. The timer went off and when I opened the oven door I couldn’t believe my eyes!

What had happened to my Pumpkin Roll?!?!?!


I took it out of the oven as my family gazed upon the…. ummm…. “thing” that was suppose to be the beginnings of the “loved by my family” Pumpkin Roll.

I’m not sure, but I think I felt a tear well up in my eye.


As we stood around the kitchen counter, we watched the “thing” deflate.

I grabbed my recipe (I was certain that someone had tampered with it) and began looking through my list of ingredients
  • eggs – check
  • pumpkin – check
  • flour – check
  • baking soda – check
  • sugar….. hmmm… sugar….. what? I forgot the sugar?!?!?
I would never have thought that leaving sugar out of this recipe would cause my “loved by my family” Pumpkin Roll to turn into this “thing”.

I chalked it up to a learning experience and threw out the “thing” and started over.


The “loved by my family” Pumpkin Roll Recipe


Pumpkin Roll Ingredients
  • 3 eggs
  • 2/3 cup plain pumpkin (not pie filling)
  • 1 cup sugar
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 – 3/4 cup walnuts or pecans (optional)
  • powdered sugar for sprinkling
Preheat oven to 350 degrees
Combing all dry ingredients, add eggs and pumpkin.
Butter or spray with a non-stick spray a jelly roll pan (11 x 15 inches). Cut a sheet of wax paper or parchment paper to fit the bottom of the jelly roll pan. Line pan with wax or parchment paper to edges and spray or butter paper.
Spread pumpkin mixture evenly over paper liner. Sprinkle with chopped nuts if desired.
Bake at 350 degrees for 15 minutes or until done.
While the pumpkin roll is baking, spread a large clean cotton dish towel on a work surface; sprinkle towel with powdered sugar.
When cake is done, remove from oven and while it is still warm, invert the pumpkin roll onto the towel. Allow to cool for a few minutes then gently peel the paper from the pumpkin roll.
Using the towel, roll up the cake (towel and all), so it looks like a jelly roll. Allow to completely cool in this position. 
When the cake has cooled, unroll gently; spread with filling and re-roll (without the towel). Refrigerate until ready to serve.

Filling for Pumpkin Roll
  • 2 teaspoons butter
  • 8 oz. package cream cheese
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Mix until creamy.

Have you ever made a pumpkin roll?
If so, how did it turn out?


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