Let me see your pumpkin ROLL!

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Dear Diary,

When I’m home for the holidays all my self-restraint and discipline goes out the window. I live in the “snack closet”, drink nightly, eat til I about pop a button, and do major major max relaxin’. So as much as I love a healthy twist on traditional dishes, when it’s that time of year and my family is expecting my pumpkin roll I have to deliver. Full-fatty style! Let’s be honest, the healthy version isn’t as widely accepted. But I’m still working on mastering an alternate recipe! So this year, I stuck to the full calorie, yummy goodness that is my Thanksgiving Pumpkin Roll. Or as I pronounce it, “Punk-in Roll!”
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It’s worth every calorie. Believe me. (But if you don’t, you can check out our recipes for guilt-free sweet treats here!)
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I was also lucky enough to have a little helper this year! My boyfriend Tommy came home to Spokane with me and I forced him to do all the grunt work (ie. measuring) and I may or may not have sprayed pumpkin puree all over his fancy baby alpaca sweater a time or two… Hey! It had been awhile since I’d used a handheld mixer, okay. Sorry, T. 
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PUMPKIN ROLL

Pumpkin Roll

INGREDIENTS

 

* 3 eggs, separated

* 1 cup sugar, divided

* 2/3 cup canned organic pumpkin

* 3/4 cup all-purpose flour

* 1 teaspoon baking soda

*1/2 teaspoon ground cinnamon

* 1/8 teaspoon salt

FILLING INGREDIENTS

 

* 1 package (8 oz.) cream cheese, softened

* 2 tablespoons butter, softened

* 1 cup confectioners’ sugar

* 3/4 teaspoon Pure Vanilla Extract

* (Optional) Confectioners’ sugar for finishing touches

Pumpkin RollINSTRUCTIONS

 

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and yellowish-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  3. Pre-heat oven to 375 degrees.
  4. Bake for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Flip cake onto a clean kitchen towel dusted with confectioners’ sugar. Slowly and gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Let it cool thoroughly on a wire rack. (This helps preventing it from cracking when rolling it up with the filling later on.)
  5. In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll it up again. Let chill in fridge. Sift confectioners’ sugar over the top of roll (optional). Or get creative and dust the confectioners’ sugar over a doily or stencil for an extra pretty effect!

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  1. […] Can you believe it’s that time of year again?! I’ve put on my Sizzler pants and I’m gearing up for the biggest meal of the year! Moderately snacking throughout the day trying to stay strategic so not to spoil my appetite. I’m currently writing this with pumpkin roll batter on my fingers t0o by the way… It’s one of the dishes I make every year (Here’s the recipe!). […]

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