It was a sad day in Dillsburg last Saturday. Our beloved Farmers Fair got rained out. Clouds of foggy, misty rain drove us all indoors from Friday night to sometime Sunday morning when the sun finally decided to show its face. In the rain's wake, however, there was one cancelled Halloween parade and one Farmers Fair cut short. Translation: no chicken corn soup, no pumpkin funnel cake, no slice of pizza from the Boy Scouts. And it wasn't just Dillsburg that got the shaft from Mother Nature this past weekend. Dozens of other area festivities went swirling down the storm drain too.
But we were hell-bent on making the most of the weekend. My very pregnant sister Diane, my mom and I got together at my mom's house to make a fall treat that rivals even that of a Farmers Fair pumpkin funnel cake... I give you the Pumpkin Roll.
We used my sister's recipe, which she actually got from a friend, but for the sake of this blog I'm calling it "Diane's Pumpkin Roll." It's good. It's moist. It's fattening. The power of the cream cheese filling is not to be trifled with. Even now I'm thinking of that big slab of pumpkin roll waiting for me in the fridge at home and I'm a little distracted.
Enough messing around...Here's the recipe we used and subsequently love.
Diane's Pumpkin Roll
Ingredients for Roll
-3 eggs
-1 cup sugar
-2/3 cup canned pumpkin puree
-1 tsp. lemon juice
-3/4 cup flour
-1 tsp. baking powder
-2 tsp. cinnamon
-1 tsp. ginger
-1/2 tsp. nutmeg
-1/2 tsp. salt
Directions for the Roll
1. Preheat the oven to 350-degrees Fahrenheit
2. Combine the eggs and sugar in a bowl. Beat well.
3. Add the pumpkin and lemon juice. Mix well until blended.
4. Add flour, baking powder, spices and salt. Mix well.
5. Pour and spread evenly into a large baking sheet (or jelly roll pan) covered in wax paper.
6. Bake at 350-degrees for 15 minutes.
7. Remove from oven. Cool for 15 minutes.
8. Place on a clean towel sprinkled generously with powdered sugar and remove from baking sheet. (It may be easier to sprinkle the cake, then flip it with the towel held tightly over top. Also, we recommend using a thin towel.)
9. Cool for 10 minutes. Carefully remove wax paper and roll the cake into the towel for a few minutes. (At this point, we make the cream cheese filling.)
Ingredients for Cream Cheese Filling
-8 oz. cream cheese, softened to room temperature
-4 tbsp. butter, softened but not melted
-1 cup powdered sugar
-1/2 tsp. vanilla
Directions for Cream Cheese Filling
1. Beat cream cheese and butter together.
2. Stir in powdered sugar and vanilla
3. Blend until smooth
Finishing the Roll
1. Unroll the cake from the towel
2. Spread filling evenly over cake.
3. Roll again, this time without the towel.
4. Wrap in plastic wrap.
5. Cover and chill for at least an hour. (We wrapped it in aluminum foil also.)
6. Keep leftovers in the fridge or in freezer.
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