The creator of the Improv Cooking Challenge found me through our adventures in blog hop/linky parties. She has since stopped blogging and the Improv Cooking Challenge has a new administrator, Kristen from the Frugal Antics of a Harried Homemaker.
This month the required ingredients are pumpkin and cream cheese. In all of my 30 years I had never made a pumpkin roll. The idea stopped me as the process seemed too difficult.
My first attempt at a pumpkin roll was OK. A challenge, but nothing I couldn’t handle. My second attempt awesome!
This recipe came from a neighbor lady that I am in the Hand-E-Hands CFEL Club with. She made a beautiful pumpkin roll for one of our mettings and brought the recipe to Club. I have been looking at the recipe in my binder for about 3 years. I assure you, no more dust will be collecting on this page.
3/4 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves – I used ground Ginger
1/4 teaspoon Salt
3 large Eggs
1 cup Sugar – I used 3/4 cup
2/3 cup Canned Pumpkin
1 package (8 ounces) Cream Cheese, softened – On myfirst attempt the Rancher and I thought there was to much cream cheese frosting for our liking. I decreased the cream cheese to 6 oz.
1 cup Powdered Sugar – I used 3/4 cup
6Tablespoons Butter, softened – I used 4 Tablespoons
1 teaspoon Vanilla Extract
Additional Powdered Sugar to sprinkle on towel.
Preheat oven to 375*
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
In a small bowl, combine the flour, baking power, baking soda, cinnamon, ginger, and salt.
Beat eggs and sugar in a large mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Sprinkle with nuts. On my second try I sprinkled the roll with nuts after I frosted it, this is my preference.
Bake for 12-15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar.
Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, 3/4 cup powdered sugar, butter, and vanilla until smooth.
Carefully unroll cake; spread filling evenly.
Roll up again.
Wrap and refrigerate at least 1 hour.
Dust with powdered sugar before serving.
May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting.
I served part the second pumpkin roll to our deer hunting relatives. The other half I took to last Tuesday’s Club meeting. It was a hit! The neighbor that gave me the recipe was at our meeting; I thought that was fun.
If you are interested in the Improv Cooking Challenge contact Kristen. December’s ingredients are eggnog and cranberries.
Also linking up with: Fresh From the Farm Recipe Swap #5
Made it on Monday #33 at Lark’s Country Heart