It was time again for a gathering of my dear college girlfriends. Two years ago, we met up at the Drake in Chicago and shopped, ate, and giggled till we dropped. I stayed up WAY past my 9 PM bedtime…yes, I’m OLD. The last two years we’ve met back for Homecoming and relived our collegiate days…though again we actually went to bed versus staying up all night like back in the day. Through Facebook, I got requests to bring goodies again to the football tailgate…with something pumpkin and something chocolate topped their list. I had not made this pumpkin roll in years….in fact, I think my college freshman was in early elementary school, so I had to blow bit of dust off the recipe to start the process.
I used the classic Libby’s pumpkin roll recipe with a delectable cream cheese filling…only tweaking the recipe slightly. I added ginger and decreased the amount of cloves and also eliminated the nuts. It may not be perfect tailgate food as it requires a fork, but it certainly disappeared fast!
Pumpkin Roll with Cream Cheese Filling…adapted from Libby’s
1/4 cup powdered sugar (to sprinkle on
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
8 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, at room temperature
1 teaspoon vanilla
Powdered sugar, to garnish
Preheat oven to 375º. Grease 15 x 10-inch jelly-roll pan; line with wax or parchment
paper. Grease and flour paper. Sprinkle a thin kitchen towel with the 1/4 cup of powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, ginger and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake pops back when gently pressed with finger. Immediately loosen and turn cake out onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, remaining powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at
least one hour.
Sprinkle with powdered sugar before serving, if desired.