The pumpkin roll I just made. I’m working on food photography skills so the rest are stock photos. Don’t let them bring you down, this is what the real thing looks like and its MUCH prettier when the end is sliced off 🙂
Its fall, its the season of litrally everything pumpkin. Well before PSL and yoga pants, there was the Cales Family Pumpkin Roll, a Fall tradition. Being geographically away from my family for the last five years, I made it for my Soldiers and now that I am out of the Army and no longer have any, I made one for Jeremy to take to work to share with his co-workers. I agree with Starbucks, the pumpkin loves just needs to be shared! This dessert is not healthy but it tastes delicious and I’ve named it “post-race pumpkin roll” to imply you can eat it guilt free after a race. Otherwise, make it and enjoy it just because! Canned pumpkin keeps for a long time so heck, you can even enjoy one in July if you have a pumpkin craving 😉
The timing works perfectly though, if you make it the night before a race it has to chill in the fridge for at least 8 hours so you can deal with the temptation to eat it, run, and then chow down while basking in your accomplishment. Because #caloriesburnedcaloriesearned
Recipe
Cake Ingredients
2/3 cup canned pumpkin (NOT pumpkin pie mix, straight canned pumpkin)
1 cup sugar
3 eggs
1 teapson lemon juice
3/4 cup wheat flour (no white or bleached!)
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/3 teaspoon salt
Filling
6 oz. cream cheese (Philadelphia has 1/3 less fat)
1 cup powdered sugar
4 tablespoons butter (half of a stick)
2/3 teaspoon vanilla
To make the cake
1. Preheat Oven to 375F
2. Mix dry ingredients in a separate bowl.
3. Beat eggs on high and gradually add sugar. On medium speed add the pumpkin and lemon juice.
4. Gradually add dry mixture to wet mixture
5. Spray a jelly roll pan with cooking spray
6. Pour the cake mixture into the pan and use spatula to spread it evenly
7. Bake for 15 minutes
8. *** While the cake is baking take a kitchen towel (yes, a towel) and cover it in powdered sugar. It gets messy here but roll with it.
9. Remove the cake from the oven and loosen from pan, use a spatula to loosen to the center
10. Flip the loosened cake onto the powdered sugar covered towel and enjoy the sugar cloud.
11. Roll the cake with the towel and let it cool, can put in fridge to accelerate cooling (will take about an hour)
To make the Filling
1. Take the cream cheese and butter of of the fridge to soften before you make the cake
2. Mix those ingredients with an electric hand mixer until smooth
3. Cover the frosting until the cake is cool, I actually recommend making the frosting right before taking the cake our of the fridge
To put it all Together
1. When the cake is cool, unroll it from the towel and spread the filling onto the unrolled cake.
2. Re-roll WITHOUT the towel.
3. Wrap the roll in wax paper and chill it overnight (minimum 8 hours)
4.Sprinkle with powdered sugar before serving in .5-1 inch slices 🙂
