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This is one of the easiest pumpkin desserts and always a huge hit. It looks fancy but it's really quite easy to make so if you haven't tried it before you'll want to make it now!
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You can use canned pumpkin puree or homemade. I have a lot of homemade pumpkin puree this time of year so that's what I'm using. At our house, we bring this out for an early afternoon snack on Thanksgiving while we're working on the big dinner.
PUMPKIN PUREE - video tutorial https://youtu.be/JBYB2py7_kM
1 sugar pumpkin
cut your pumpkin in half
scoop out the guts, the seeds, and strings, scoop it nice and clean
cut off the stem's
place the pumpkin cut side down and pierce the back with a fork
cover it with foil and bake it at 350 for an hour and a half
let them cool slightly then scrape all the pumpkin out of the skin
puree the pumpkin in a food processor, or in smaller batches in a blender
if it's too wet you can strain it, if it's too dry you can add a tsp or two of water
to drain - place a tea towel or 3 layers of paper towels into a strainer over a bowl and pour the puree into it, once it's quit dripping it will be ready to use!
PUMPKIN ROLL CAKE
1/4 C powdered sugar (to sprinkle on towel)
3/4 C all-purpose flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
3 large eggs
1 C brown sugar
2/3 C pumpkin puree
1 C pecans, chopped (optional)
Jelly roll pan 15 1/2 x 10 1/2 x 1 - if you use a half sheet cake pan you'll need to times the recipe by 1.5 to fit the 18x13 pan.
Preheat the oven to 375, grease the sides of the pan, and place parchment paper along the bottom and up the sides (2 sides to keep the corners clean)
In a medium bowl combine the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until combined
In a large bowl beat the eggs and sugar until nice and thick
Add the pumpkin and beat until combined
Add the dry ingredients and stir together - don't overbeat
Pour into the pan and if you are adding pecans sprinkle the top with the nuts
Bake for 13-15 mins, until the top of the cake springs back when touched
layout a large tea towel and sprinkle with the 1/4 C powdered sugar
Turn the cake over onto the center of the towel and peel off the parchment paper
Starting with a narrow end roll up the cake and towel together - let cool
CREAM CHEESE FROSTING
8 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1 1/2 C powdered sugar
1/2 Tbsp vanilla
Powdered sugar (optional for decoration)
Beat the butter and cream cheese until smooth
add 1/2 the powdered sugar and beat, add the other half (this is just to keep it from making a large mess)
add the vanilla and beat
ASSEMBLY
unroll the cool cake and spread the frosting all over the cake
Roll the cake back up, wrap in plastic wrap and refrigerate until ready to eat
unwrap and sprinkle the top with powdered sugar and slice to serve!
MORE HOLIDAY FOOD VIDEOS
Pumpkin Puree and pumpkin pie https://youtu.be/JBYB2py7_kM
4 Holiday Pies https://youtu.be/TdVT0EyXWDU
4 Pie Crusts https://youtu.be/48KPMVrHJaA
3 Fall Drinks https://youtu.be/NrXvIURxRik
Homemade Eggnog https://youtu.be/LBAM9PR1DIQ
Perfect Turkey and Gravy - https://youtu.be/QNRqlc84CII
Turkey and wild rice soup https://youtu.be/NyqpL7gAeqA
Hawaiian Sweet Rolls https://youtu.be/wC9fJUxQHZI
5 Cinnamon rolls https://youtu.be/_6QUNu-OXLw
ASHLEE MARIE is all about from-scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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