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Super Pumpkin Roll

ang1e0251

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ang1e0251 Contributor
ang1e0251
Posted

I have to brag! I converted my old pumpkin roll recipe and it was delicious!! I've been afraid to try it. It's such a good recipe that I used to even sell them every Christmas. I love it and so does my family. So, woo-hoo!!

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JennyC Enthusiast
JennyC
Posted

Good for you! You know, we would not complain if you posted the recipe! :D

Darn210 Enthusiast
Darn210
Posted
Good for you! You know, we would not complain if you posted the recipe! :D

Yes!! No bragging is allowed unless you follow-up with the goods recipe!!! :D

purple Community Regular
purple
Posted

I have never made a pumpkin roll nor a chocolate roll...plz post recipe...thanks! mmm

ang1e0251 Contributor
ang1e0251
Posted
  • Author

The recipe is at home and the computer here at the flower shop. I will bring it in for you. There are a couple of tricks to a roll and I will tell you those now.

This is a cake batter but baked very thin. So it tends to break when you dump it out of the pan. So I spray the cookie sheet with Pam VERY heavily. When you pour and spread the batter, it should swim in the spray around the edges. When you dump it, you'll see why.

After it bakes, dump right away onto cotton towels or towel if large , covered with a thick layer of powdered sugar. This is when it may stick and break. If it does, DON'T panic!! Use a sharp knife to coax the stuck part away from the pan and puzzle piece it back together on your towel. Believe me, this has happened to me many, many times. It's OK. When you are ready to frost, you are going to mortar these pieces together and no one will notice. It's so yummy they will just want more!! I just put the that part on the bottom or if it's too large for that, I pre-slice the whole roll and no one can tell then. It won't matter a bit.

After you've dumped it onto the towel with the sugar, roll it in the towel like a burrito. Fold the sides of the towel into the cake also the ends, then roll rather tightly on the long edge. THat's why it needs to be hot, it can be rolled now. It should look like a towel log. You don't want the cake to touch cake only towel as you roll it.

Now refrigerate until cold, because I like to spread the work out, I usually leave it in there a day or two before I frost. You don't have to but it does need to be cold. When you unroll it cold, do so carefully and do not press it completely flat. Frost then roll it again. Here you will probably want to cut then ends off because they are not pretty and someone must be forced to eat them. OK, I volunteer. Now refrigerate again until firm as it will cut more prettily then. It can be wrapped in plastic wrap.

This freezes extremely well. I freeze, wrapping in extra layers then defrost in the fridge so it doesn't draw moisture. Slice and serve. If you are traveling with it sliced, put waxed paper between the slices.

Now you have all my wisdom learned over the years, grasshopper. I will bring in the recipe next.

purple Community Regular
purple
Posted

We thank you for saving us from all those calories as you learned the perfect technique! ;)

ang1e0251 Contributor
ang1e0251
Posted
  • Author

Pumpkin Roll

3 eggs

1 c. sugar

2/3 c. pumpkin

1 T. lemon juice

3/4 c. mixed gluten-free flour

1/2 t. xantham gum

1/2 t. guar gum

1 t. baking powder

2 t. cinnamon

1/2 t. salt

1/2 t. nutmeg

1 t. ginger

Mix all ingredients well. Pour into well greased cookie sheet or jelly roll. Spread to the edges. Tap pan on counter to settle. Bake at 350 degrees for 10 minutes or until a toothpick comes out clean. (gluten-free baking usually takes a little longer.)

Take a cotton dish towel and lay flat. Cover heavily with powdered sugar, covering all edges. When cake is done baking invert pan onto dish towel. Fold towel edges into cake and roll into a tight roll, lengthwise. You want the longest roll you can make. Refridgerate until completely cold.

Filling

1 c. powdered sugar

8 oz. cream cheese

4 T. butter

1 t. vanilla

Beat all ingredients well until fluffy. Unroll cooled cake and spread filling over entire surface. Reroll cake without towel. Wrap in plastic wrap and place seam down in refridgerator until well chilled. Slice and serve or freeze for later.

Now go out and dazzle your family and friends!!

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JennyC Enthusiast
JennyC
Posted

Thank you! I look forward to trying it! :D

Darn210 Enthusiast
Darn210
Posted

Thanks Ang1e, I'm going to give this a try over the holidays.

grasshopper . . . :lol:

Sweetfudge Community Regular
Sweetfudge
Posted

i really miss a good pumpkin roll! i tried making one my first Christmas gluten-free, and it was amazing! brought it to a local gluten-free cookie exchange, and everyone really liked it. anyone tried making one dairy free? i have no idea how to even go about it...

JNBunnie1 Community Regular
JNBunnie1
Posted
i really miss a good pumpkin roll! i tried making one my first Christmas gluten-free, and it was amazing! brought it to a local gluten-free cookie exchange, and everyone really liked it. anyone tried making one dairy free? i have no idea how to even go about it...

Well, the cake part is already dairy free, so maybe a thick marshmallow center? Or melted chocolate chips? Or pumpkin butter?

ang1e0251 Contributor
ang1e0251
Posted
  • Author

I was also thinking marshmallow creme for the center or nondairy whipped cream but then you must keep it cold.

Hey, would you all let me know how you like it after the hol's?

Merry Christmas!

purple Community Regular
purple
Posted

Caution! I went to a women's Christmas party last night. A gal told us that she had made a pumpkin roll to bring but had to trash it. She dampened the towel and the cake was a soggy, gooey mess. So don't wet the towel! :blink:

ang1e0251 Contributor
ang1e0251
Posted
  • Author

No...a wet towel would be bad!! Dry towel with powdered sugar on top.

Wonka Apprentice
Wonka
Posted
I have to brag! I converted my old pumpkin roll recipe and it was delicious!! I've been afraid to try it. It's such a good recipe that I used to even sell them every Christmas. I love it and so does my family. So, woo-hoo!!

I made your recipe for our Christmas evening dessert and it was a big hit. I didn't have it stick at all (I did grease and flour the pan). This was a really nice easy dessert to make. The only mishap we had was that a bird decided to sample it as I had it on a tray on the back porch (fridge temperature outside). The bird only ate a small amount from one end so we just cut it off and served. Thanks for sharing.

JNBunnie1 Community Regular
JNBunnie1
Posted
I made your recipe for our Christmas evening dessert and it was a big hit. I didn't have it stick at all (I did grease and flour the pan). This was a really nice easy dessert to make. The only mishap we had was that a bird decided to sample it as I had it on a tray on the back porch (fridge temperature outside). The bird only ate a small amount from one end so we just cut it off and served. Thanks for sharing.

HAHAHAHAHAHAHAHA!!!!!!!!

Wonka Apprentice
Wonka
Posted
HAHAHAHAHAHAHAHA!!!!!!!!

It was pretty funny.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

Thanks so much for sharing. I will certainly try this as soon as I'm comfortable baking again. :)

(I have like a baking phobia or something...years of avoiding grains not knowing it was mostly just gluten...lol)

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