Pumpkin Roll (No TWD)

For the first time in 4 months I am skipping TWD. I have nothing against the recipe chosen for this week (Twofer Pie - pumpkin on the bottom, pecan on the top). I was actually looking forward to trying it. But, Thanksgiving isn't happening in November for me, so I would be eating the pie by myself! (For the recipe, check out Vibi's blog - La Casserole Carree.)


I will try this pie in December, though. Nathan LOVES Thanksgiving. I mean, LOVES LOVES LOVES it. We do Thanksgiving twice a year because of his love for the holiday. (Well... his love for the food!) Our second Thanksgiving is a tradition we started a few years back - Father's Day Thanksgiving. I wanted to give Nathan a traditional Thanksgiving, so we will be doing it in December when he comes home.


Today I will be posting my final pumpkin recipe. Okay, okay... you can stop cheering now! :) I am not done making pumpkin dishes (Megan of My Baking Adventures just posted a pumpkin creme brulee that I cannot resist!), but this will be it as far as posting goes. It's time to move on to Christmas-y dishes. Mmmmm... I see lots of cookies in my future!


I love this pumpkin roll. It is so good. One year I had a friend ask for it for Christmas. Not weird, right? Well, he didn't want me to bring it for dessert; he actually wanted it for his gift! So, I wrapped it up and brought it over. He was one happy guy! And this is the recipe to make if you want to make my brother in law, Sam, happy. Whenever I am in Arizona and I make this, I have to make two because one is strictly for Sam!


I hope you'll give this a try. It makes a great addition to the Thanksgiving dessert table!



Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 cup chopped pecans

Filling:

8 oz cream cheese
4 TBSP butter
1 cup powdered sugar
1/2 tsp vanilla

Preheat oven to 350.

In a large bowl, beat eggs and sugar on high speed for 5 minutes. Gradually mix in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, and ginger; stir into pumpkin mixture.

Spread batter into 10x15 greased jelly roll pan. Sprinkle with pecans. Bake for 12-15 minutes or until center springs back when touched.

Turn cake out onto dish towel that has been sprinkled with powdered sugar. Roll up and cool for 20 minutes.

Beat filling ingredients until smooth. Unroll cake and spread filling on it. Roll up and place on wax paper that has been sprinkled with powdered sugar. Twist ends of wax paper and refrigerate overnight.