Another one of my favorite holiday recipes is my mother’s Pumpkin Roll. The rest of my family adores this delicious desert as well and leave it up to my mother to make them for everyone, saying they can’t do as good of a job as her.
Well, that’s just silly talk. I don’t get to have these as often as everyone else since I don’t live in Nebraska. So I decided to make it and it was a cinch. There are a few steps to follow but nothing is difficult. Plus, the kiddos love to help with this recipe.
Have fun and enjoy this fabulous dessert!
Preheat oven to 375 degrees. Yields approximately 12 servings.
2/3 cup pumpkin
¾ cup flour
2 tsp cinnamon
½ tsp salt
1 cup sugar
1 tsp lemon juice
1 tsp baking powder
1 tsp ginger
1 cup walnuts or pecans (your preference)
1 cup powdered sugar
8 oz package of cream cheese
4 Tbsp butter, softened
½ tsp vanilla
Beat eggs for 5 minutes on hihg. Gradually beat in sugar. Stir in pumpkin and lemon juice.
Sift together dry ingredients. Fold into the pumpkin mixture.
Spread the batter evenly into a greased and floured 15” x 10” x 1” pan. Top with chopped nuts.
Bake at 375 degrees for 15 minutes.
While baking prepare a kitchen towel sprinkled generously with powdered sugar.
Turn the baked cake out onto the powdered sugar towel. Starting at narrow end roll towel and cake together as you would a jelly roll. Let cool fully.
Unroll the cooled cake. Spread the filling evenly on cake and roll up.
Can be served immediately, just slice it. Wrap in plastic wrap to store in the fridge for up to a week. Make ahead and freeze it. Just let it thaw before you serve.
Mindy Arbuckle, Founder of Maitri Yoga