Well, perhaps not my only holiday indulgence, but certainly an indulgence that has become a tradition in our family. For years, I have made a pumpkin roll for every Thanksgiving and every Christmas. I don’t make it any other time of year, and if I failed to make it, I’m afraid our family gathering, usually so full of holiday cheer, would instead be filled with much holiday whining.
This year, my Thanksgiving pumpkin roll challenged me. My first two flopped, but the third one turned out perfectly. I blame the oven in my new house, as I had to adjust the baking time slightly in order to get it just right.
The recipe is below, but first let me offer a few tips to improve your odds of success on this fickle dish:
- Be sure to turn it out onto a lint free towel covered with powdered sugar. Then sprinkle the top generously with more powdered sugar. These are important details to prevent the roll from sticking to the towel or to itself.
- Don’t be stingy with the Pam on the cookie sheet. If it doesn’t fall effortlessly out of the pan, then it’s likely to fall apart.
- Use fresh ingredients. I have made the mistake of using VERY old baking powder.
- Most importantly, don’t forget to lick the spoon when you’re done with the cream cheese frosting!
- 3 eggs
- 1 C. sugar
- 2/3 C. pumpkin
- 1 tsp lemon juice
- 3/4 C. flour
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking powder
Beat eggs for three minutes. Gradually add sugar and mix well. Stir in all remaining ingredients. Spread on a cookie sheet sprayed with Pam. Bake for 15 minutes at 375 degrees. Immediately turn out onto a lint free towel sprinkled well with powdered sugar. Starting at one end, roll it up in the towel and let it cool.
While it is cooling, mix the filling:
- 8 oz cream cheese
- 2 C. powdered sugar
- 4 tbsp margarine
- 1/2 tsp vanilla
Unroll cooled dough and spread filling mixture over the top. Sprinkle with chopped pecans if desired.
Roll, chill, and slice!