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I had a great time this week with two wonderful friends, Cindi and Julie.We made a bunch of pumpkin rolls for our neighborhood bake sale. My sweet friend Cindi is a crafter of many fine deserts and even caters small events on occasion. She is the master of The Pumpkin Roll. I had a great time learning the tricks of her trade. I hope you will enjoy the recipe and tips for this fall classic. This recipe makes one Pumpkin Roll.
1. Put the eggs and sugar in a mixing bowl and beat on high for 4-5 minutes. You want the mixture to turn nice and creamy white like the picture above.
2. Add the pumpkin and mix until incorporated.
3. In a separate bowl mix the dry ingredients.
4. Add the dry ingredients into your mixing bowl and mix until well combined.
5. This Pam spray has flour added to it and is great for baking. It really helps things NOT stick. Spray a little circle of it in the center of a jelly roll pan. Line the pan with a piece of wax paper and then spray it with cooking spray.
6. Spread the batter out evenly over the wax paper. “Evenly” is the key here. You want it to be as smooth as possible.
7. Bake at 375 degrees for 15 minutes.
8. While the cake is baking, lay out a clean dish towel onto your counter. It needs to be a “flour sack” dishtowel, not the kind of dish towel that is made out of terry cloth. Cindi told me they are available even at Wal mart!
9. Sprinkle powdered sugar all over the dish towel.
10. As soon as the cake is finished baking, carefully loosen the edges with a knife and then dump it onto the dish towel.
11. Remove the wax paper.
12. Cut off any jagged edges.
13. Roll it all up! Set it on a wire rack to cool.
14. While the roll is cooling make the filling.
15. Beat the cream cheese and butter together for about 2 minutes, or until smooth.
16. Add the other ingredients and beat until smooth and silky.
17. When the cake is completely cooled, unroll it and spread the frosting evenly over the top.
18. Roll it all up again and lay it seam side down on top of some plastic wrap.
19. Wrap the roll in plastic wrap and then in tin foil.
20. Refrigerate for at least 3 hours. They also freeze very well.
Pumpkin Roll
Ingredients
Cake:
3/4 C flour
1 t baking powder
2 t cinnamon
1 t pumpkin pie spice
2/3 C pumpkin
1/2 t nutmeg
1/2 t salt
3 eggs
1 C sugar
Filling:
1 C powdered sugar
1 8 oz. pkg. cream cheese, softened
6 T butter, softened
1 t vanilla
Instructions
1. Put the eggs and sugar in a mixing bowl and beat on high for 4-5 minutes. You want the mixture to turn nice and creamy white like the picture above.
2. Add the pumpkin and mix until incorporated.
3. In a separate bowl mix the dry ingredients.
4. Add the dry ingredients into your mixing bowl and mix until well combined.
5. This Pam spray has flour added to it and is great for baking. It really helps things NOT stick. Spray a little circle of it in the center of a jelly roll pan. Line the pan with a piece of wax paper and then spray it with cooking spray.
6. Spread the batter out evenly over the wax paper. "Evenly" is the key here. You want it to be as smooth as possible.
7. Bake at 375 degrees for 15 minutes.
8. While the cake is baking, lay out a clean dish towel onto your counter. It needs to be a "flour sack" dishtowel, not the kind of dish towel that is made out of terry cloth. Cindi told me they are available even at Wal mart!
9. Sprinkle powdered sugar all over the dish towel.
10. As soon as the cake is finished baking, carefully loosen the edges with a knife and then dump it onto the dish towel.
11. Remove the wax paper.
12. Cut off any jagged edges.
13. Roll it all up! Set it on a wire rack to cool.
14. While the roll is cooling make the filling.
15. Beat the cream cheese and butter together for about 2 minutes, or until smooth.
16. Add the other ingredients and beat until smooth and silky.
17. When the cake is completely cooled, unroll it and spread the frosting evenly over the top.
18. Roll it all up again and lay it seam side down on top of some plastic wrap.
19. Wrap the roll in plastic wrap and then in tin foil.
20. Refrigerate for at least 3 hours. They also freeze very well.
https://jamiecooksitup.net/2009/11/pumpkin-roll-cindi-schut-style/Recipe from www.jamiecooksitup.net
Recipe from my dear friend, Cindi Schut
This is Cindi the sweet, maker of fabulous eats!
I love making pumpkin rolls and I have one step that is even simplier and no towel to wash. Instead on laying the baked roll onto a tea towel, I lay it on a piece of wax paper that I have generously sprinkled with powdered sugar. Then I roll that up and let it cool. My sister and I both do it this way and love not having that towel to wash. It works like a charm!
Cindy in Tennessee
I have made quite a few of these pumpkin rolls this year! What really works better than just letting it cool off on a rack is putting it straight into the refrigerator as soon as I roll it up in the towel. It keeps the cake super moist and I have never had the cake crack or split! Just wanted to share what works for me!
Hi Katie,
Thanks for your great tip! I bet that saves a lot of time. My friends and I are going to make a bunch more this week…we'll give it a try. Have a great night!
~Jamie
YEA DEWD THIS IS GOOOD
This is really great. This is positively a good post and was worth my time looking at it. Thanks for sharing this interesting post..keep posting.
Does it matter if you roll from the short side or from
lengthwise ?
Kathy,
Yes, it does matter. Start with the short side. Good luck! Hope you love it!
~Jamie
OMG I made this and it was gone within a day. When I tried it right after i rolled it up I thought I failed because it didn’t taste all that great, but when I tried it after chilling it in the fridge, it tasted AMAZING!!!! Also, right after I rolled it, there was a gap in the center of the roll, but somehow chilling it made the gap smaller? Maybe it settled or something? Or maybe we just devoured it too quickly. Not sure, but I’ll have to make this again to find out haha!! Just for everyone else’s information, I couldn’t find a terry cloth towel so I used cheese cloth that I folded multiple times and it seemed to work okay. I’m going to try using wax paper instead next time around and see how that works….
Ok, pumpkin roll round 2 didn’t turn out so well. I found a towel so I used that which I thought was going to be ok, but it stuck to the cake and peeled some of the outer layer off when I did the final roll!!! That and since it seemed to hang on to the cake so hard it ripped part of it in the middle! I think I might go back to the cheese cloth out of fear….I swear I powder-sugared the towel just as much as I powder-sugared the cheese cloth in round 1. I felt like the cake had a harder time cooling inside the towel vs inside the cheese cloth too. I had to wait a really long time for the cake to even get to a room-temp feel and even stuck it in the fridge a few times. The thing took almost 30-40min to cool….even then maybe it still wasnt cool enough? Also in round 2, the cake seemed to make fizzy bubbly noises when I took it out of the oven where I don’t remember this happening in round 1. Maybe I mixed the cake batter wrong? I’m so discombobbled.