Chris' Recipes

Bon Appetite!

Pumpkin Jelly Roll with Cream Cheese Frosting

Written By: Chris - Jul• 29•14

Pumpkin is one of my favorite flavors. I usually wait until fall to prepare pumpkin bars, but I recently hosted the family for Sunday dinner and really was craving something sweet for dessert! I think the jelly roll has a nice presentation and everyone thinks it’s fancy, but it really is easy to put together.

I decided on this dessert because I had some puree on hand in the pantry, but be careful because canned pumpkin pie mix could be mistaken for pumpkin puree and it’s not the same! Pumpkin puree is just pumpkin that has been cooked and pureed until it is smooth. A product labeled as pumpkin pie filling, or pumpkin pie mix, contains pumpkin puree that has already been sweetened and flavored and is really intended to only go into a pumpkin pie.

On a healthy note, pumpkin is a good Source of Vitamin A & Carotenoids and has a lot of fiber. It is also rich in iron and can promote healthy eyesight, oxygen usage, energy production and digestion. I have heard of some folks using pumpkin as a substitute for oil in baked goods to reduce their calories and fat, but this recipe isn’t one you’re going to want on a weight loss plan. It is just one of those delicious, feel good desserts you serve when you’re having company so you don’t eat it all yourself!

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Ingredients:

1 15 oz. Can Pumpkin Puree
1 Cup Flour (I used a wheat flour from Italy)
1 Cup Sugar
3 Eggs
1 Tablespoon Baking Powder
1 teaspoon Nutmeg, grated
1 – 2 Tablespoons Cinnamon
1 teaspoon Ginger, powder
1 Tablespoon Lemon Juice
Chopped Nuts, optional
Salt, dash
Filling:
2 Cups Powdered Sugar, plus some for rolling cake
2/3 package of 8 oz Cream Cheese, room temperature
1/3 Cup Butter, soft
1 Tablespoon Vanilla

Preheat oven to 375 degrees.

Combine Flour, baking powder, cinnamon, ginger, nutmeg and salt.

In another bowl, beat the eggs until thick and gradually add in and beat the sugar.  Next stir in the pumpkin and lemon juice.

Fold in and combine the dry ingredients.  Mix until smooth.

Spray the jelly roll pan with non stick cooking spray and line the pan with parchment paper.  Spread the mixture evenly onto the paper in the pan and if using nuts, blend them into the batter gently before spreading.

Bake for 15 to 20 minutes.  The cake should spring back with the press of a finger.

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Once out of the oven, sprinkle a flour sack towel with a generous amount of powdered sugar and turn the cake onto it.  Also sprinkle the inverted side with powdered sugar.  I did mine on a cooling rack.   

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Cool enough to handle and roll in the towel before cooling completely.

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Blend filling ingredients well and once the cake is cool, unroll.  The cake will have absorbed most of the powdered sugar.  Next, spread the filling on evenly.

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Roll up again and keep in refrigerator to firm up until ready to serve.

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Slice individual servings.

Enjoy!
Cheers!
~Chris

 

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