It’s that time of year again, it’s time to play whomp other bloggers by collecting more comments er  uh help our town fill it’s food bank by donating a can of food for every comment left on my blog. My friend Christina and I are having a friendly competition to see who will donate more cans. So help a girl out leave a comment or two, lets beat the pants off of her. Then next week my sons and I will go shopping to feed the hungry in our little town in the frozen north. Want to join in? Leave me a comment and I’ll post a link to your blog and you do the same and we’ll FILL the food banks the best we can, anyway.

My other friend Stephanie has this recipe she’s ALWAYS talking about, Pumpkin Roll. She brought it for Thanksgiving, it was part of our dessert-athon, and she was right it is something to talk about. I think if no one was watching and it was calorie free I could possibly make myself sick eating slices of it. I finally got around to making it and it was so worth the minuscule amount of work involved. The fact that it can be kept in the freezer until served makes it even better. I was about out of powdered sugar so I used some regular granulated sugar in the frosting, it gave it this texture that was not quite gritty but not smooth. I loved it and so did my husband, I’ll be making it like that from now on.

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Pumpkin Roll
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. heat oven to 375°
  2. grease 15 x 10-inch jelly-roll pan, line with wax paper
  3. grease and flour paper
  4. sprinkle a thin, cotton kitchen towel with powdered sugar and set aside stir together flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl
  5. beat eggs and granulated sugar in large mixer bowl until thick
  6. beat in pumpkin
  7. stir in flour mixture
  8. spread evenly into prepared pan
  9. bake for 13 to 15 minutes or until top of cake springs back when touched
  10. immediately loosen and turn cake onto prepared towel
  11. carefully peel off paper, roll up cake and towel together, starting with narrow end
  12. cool on wire rack
  13. while the cake cools make your frosting: beat cream cheese, powdered sugar, granulated sugar, butter and vanilla extract until smooth
  14. carefully unroll cake
  15. spread frosting over cake
  16. reroll cake then wrap in plastic wrap and freeze
  17. when ready to serve remove from the freezer let sit for 10 minutes then slice and serve
  18. you can also slice the whole roll and quickly freeze slices flat on a cookie sheet, then slip them into a freezer bag for school lunch treats (or mommy snacks during "rest time")

A Pumpkin Roll would be a lovely dish to bring to any potluck or anywhere you want to impress people with your cooking prowess and look good while doing it! And AND it uses canned pumpkin which ties in perfectly with the CANS FOR COMMENTS theme of this post. So there you go canned pumpkin, cans for comments and potlucks all in one post.

Peace and Love–

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