Source: Spencer Robinson’s mother
Time: (per roll) 15 minutes prep, 12 minutes baking, 30 minutes cooling
Serves: (per roll) 8-10
(for 3 pumpkin rolls & filling)
• 9 eggs
• 3 c of sugar
• 2 c of pumpkin (1 small can)
• 3 t Lemon juice
• 2¼ c of flour
• 3 t Baking powder
• 6 t Cinnamon
• 3 t Ginger
• 1½ t Nutmeg
• Dash of cloves
• 1½ t Salt
• Chopped pecans (optional)
• 12 t Butter (aka 4T)
• 3 (8oz.) packages of cream cheese
• 3 c powdered sugar
• 1½ t Vanilla
1. Heat oven to 375ºF. Line jelly roll pan (15½ x 10½ x 1 inch) with waxed paper (you can also use aluminum foil or parchment paper); generously grease waxed paper with shortening. Set aside.
2. Beat eggs until fluffy and thick. Gradually add sugar, stir in pumpkin and lemon juice.
3. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir with a fork removing any lumps. Fold into wet mixture;
4. Pour one-third (≈2½ c) of the batter into jellyroll pan. Sprinkle nuts on top.
5. Bake for 12 to 15 minutes, until toothpick inserted in center comes out clean. While the pumpkin roll is cooking, generously sprinkle powdered sugar onto a clean tea towel.
6. Take the cake from the oven and loosen the edges. Let it sit for 2-3 minutes. Turn it upside down onto the towel sprinkled with powdered sugar. Then immediately remove wax paper pulling gently. Trim off stiff edges of cake if necessary with a sharp knife.
7. While still hot, carefully roll cake and towel from the narrow end. Then cool on a wire rack for at least 30 minutes. Repeat steps 4-7 for other 2 pumpkin rolls.
8. Make filling by beating the cream cheese and butter until smooth, slowly mix in the powdered sugar, and then add the vanilla. Set aside.
9. Unroll jelly roll and spread one-third of the cream cheese mixture staying about 1 inch from the edges. Roll up (w/o the towel). Trim any uneven edges with a serrated knife.
10. Wrap in waxed paper or saran wrap and cool for at least 30 minutes to an hour in the refrigerator. Also excellent frozen.