Recipes
Pumpkin roll
By: Lisa Amnotte
A favorite for holidays enjoy! Oven 375 degrees Butter or spray cooking oil on cookie sheet and sprinkle with chopped nuts(nuts optional) This is a 2 part recipe. *My gluten free is with GF flour or Almond flour as well.
Details
- Prep Time:
25 min - Cook Time:
10 min - Ready In:
35 min
Servings: 10 servings
Ingredients
For cake part:- 3 Eggs, beaten
- 2/3 cup pumpkin
- 1 C sugar
- 1 tsp baking soda
- * ¾ C flour (*GF flour or almond flour)
- 1/2 tsp cinnamon (I use more)
For Filling Mix together:- 8 oz cream cheese
- 1 tsp GF vanilla
- 1 cup confectioners sugar
- 2 T. butter
- 8 oz cream cheese
- 1 tsp GF vanilla
- 1 cup confectioners sugar
- 2 T. butter
Directions
For Cake:
- Preheat oven to 375°
- Butter or spray cooking oil on cookie sheet and sprinkle with chopped nuts(nuts optional)
- Mix all ingredients, pour batter onto cookie sheet and spread thinly.
- Bake for 10 mins.
- Take a sheet of wax paper spray the one side with cooking spray lay over the cake.
- Gently lift the short end rolling up in wax paper. Set aside to cool.
- Unroll cake and spread with filling. Roll up again. (Slicing off a little on the ends to neaten) I use the wax paper on the out side then tinfoil to seal it air tight.
- Freeze until ready to serve. For easy serving- slice while frozen and place back in the freezer wrapped until ready to serve. Enjoy
I made this for Thanksgiving and it is so delicious!!
I made this pumpkin roll for Thanksgiving last week. It was a big hit. The pumpkin roll was set out on the "sweets" table with all the "regular" pies & cakes, and people took the roll without question. Very tasty, and pretty as well. I am not a big baker, so I was a little confused about the directions in terms of spreading the cake batter on a cookie sheet. Most of my cookie sheets have no "lip" or edge, and I was concerned the batter would spill over the edges. So, I found a cookie sheet with a small edge all the way around. I did not fill the entire cookie sheet, but instead spread the batter about 3/4 of the length on the tray. After taking the cookie sheet out of the oven, we placed a buttered wax paper face-down on top of the cake. After that, it was helpful to have two people. One person used a small metal spatula to "peel up" the cake a bit of a time, while the other person carefully rolled the cake. We let it sit for about 20 minutes, and then we spread the batter carefully, a little bit at a time over the whole cake. It is a very thin cake, so we did not want it to break or get a hole in it. After we rolled it again with filling intact, we froze the roll as specified (wrapped in wax paper first, then outside in tinfoil). After freezing overnight, the roll indeed was very pretty once we cut the ends off to make for a clean-swirl look. Great dessert!
I can't use sugar at all, nor sweeteners. I can use fruit juices in modest quantity provided they are not grape or apple...though I can also use unsweetened applesauce (I usually make my own). Can you suggest a way to modify this recipe to those constraints?
http://www.galaxyfoods.com/ Galaxy has a new Gluten free/dairy free cream cheese if you want to try that, too.
I haven't made this, but putting parchment paper on the cookie sheet and spraying the parchment with buttery spray would probably make it easy to remove the cake from the pan.