Lancer Media Kitchen rolls up a Pumpkin roll for Thanksgiving–for any time!

by Sydney Rossman, ReporterNovember 24, 2014Leave a Comment

This is what the pumpkin roll looks like when you cut it open.

This is the first recipe in our new blog, Lancer Media Kitchen.  Make this recipe at home for a chance to win a prize!   Share a photo of your creation on Facebook, Twitter, or Instagram.  Tag @lhsjournalism or #LancerMediaKitchen.  All entries must be posted by December 16.

It’s not too late to try this for Thanksgiving.  It seems like everything is pumpkin this time of year, and canned pumpkin is easy to work with in many recipes.

Level: Hard-ish

Prep Time: 45 Minutes

Cooking time:13 Minutes

Yield: 10 serving

Cake:

¼ cup powder sugar (to sprinkle on towel)

¾ cup all- purpose flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

⅔ cup  100% Pure Pumpkin

1 cup walnuts (optional)

 

Filling:

1 pkg. (8oz.) cream cheese, soften

1 cup powder sugar

6 tablespoon butter or margarine

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

 

Instruction For Cake:

  1. Preheat oven to 375 degrees Fahrenheit. Grease 15×10 inch jelly- roll pan; line with wax paper.Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. If you want nuts you can sprinkle them in.
  3. Bake for 13 to 15 minutes or until the cake springs back when touched with a finger. If you are using a dark colored pan begin checking on the cake at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Gently roll the cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

  1. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll the cake. Very carefully spread the cream cheese filling over all of the cake. Make sure the Filing in nice and even throughout the cake. Reroll cake. Wrap the roll in plastic wrap and refrigerate at least one hour. To add decoration sprinkle powder sugar on top before serving.
  • Be sure to put enough powder sugar in the towel so the cake doesn’t stick.
  • This recipe was a regenerated from Libby’s pumpkin recipe