Pumpkin Roll

It's that time of year again, and it's time for pumpkin roll. This came from my amazing friend's Blog. I tried it tonight, and in the words of my sister-in-law; "I could get fat on this!"

From my friend who has the market cornered on pumpkin roll making. She says "What makes mine delicious is that I use an actual pumpkin to make it."

Select you Pumpkin Pie Pumpkin:

Cut it open, scoop out stringy stuff, and seeds:

Next, you place the pumpkin halves on a cookie sheet, and bake at 350 degrees, for one hour:

After the pumpkin has cooked long enough to be soft,(and it has cooled), you scoop out the pumpkin. I use an ice cream scooper. Be careful to not tear completely through the pumpkin, getting the pumpkin rind mixed in the pumpkin. It will not blend in the blender, and will be nasty to bite into.

Put the pumpkin in blender, and puree:

I put one cup in a freezer bag at a time, because the recipes I use pumpkin for, rarely call for more than that. This is where a child comes in handy. You need to have someone hold the freezer bags open for you, in order to avoid a huge mess:

Now that you have your pumpkin puree, you are ready to make pumpkin roll:

* 1/4 cup powdered sugar (to sprinkle on towel)

* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 1 cup pureed pumpkin

* 1 package (8 ounces) cream cheese, softened
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Here is the cake part, right out of the oven:

Spreading the filling, then rolling it up:












That's right me lovelies, this:

Can be this:

Good luck everyone!